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Succulent Braised Venison

Nick Nairn
  • 125 minutes
  • Serves 8

INGREDIENTS

2 1/4

lbs Venison boned leg or shoulder of

1

Bay leaf

2

Carrots

3

Celery sticks

1

Garlic clove

2

Onions

2

Thyme, sprigs

4 15/16 oz

Turnips or swede

1

dry pint Beef stock

2 tbsp

Jelly redcurrant

5 tbsp

Plain flour seasoned with salt and pepper

1

Olive oil and butter

1

dry pint Red wine rioja is, dry good