I’ll begin with an apology. The next few Blogposts are all going to be game centred. Two reasons for this, one it’s the beginning of the game season and secondly I was going to be doing a few articles for an external source on game. In the UK national game month is November. For my preparation I had ordered far more game than one can realisitically eat in a week. Venison, Pheasants, Partridges and Rabbits all from Blackface Meat Company. I have to admit, when the order arrived I was astounded by the quality of the ingredients. The Pheasants are huge, one heartily serves two. I hope you enjoy keeping tabs of my little adventure over the next few weeks and hope I do this amazing fresh produce some justice.
Onto todays dish. I’ve just made a standard Beef Bourguignon but replaced the beef with Venison. Venison and it’s rich irony taste lends itself to some fruity sweetness and spice. So, the dish has Juniper berries, star anise and the piece de la resistance, Chocolate. I wouldn’t go putting it in a beef version, but for some reason the flavonoid combination of full bodied red wine and bitter chocolate is brilliant. Just be careful not to overdo it.[purerecipe]
- 500g Diced Venison
- 1 Bottle, reduced to 500ml. Merlot or Cabernet Sauvignon Full Bodied Red Wine
- 250ml Beef Stock
- 300g, peeled Baby Onions
- 250g Cut into Chunks Mushrooms
- 2, cut into large chunks Carrots
- 1 Star Anise
- 8 Juniper Berries
- 100g Lardons/Pancetta
- Few sprigs thyme, parsley, rosemary Bay leaves. Bouquet Garni
- 2-3 Tbsps. Pure Cocao Solids 100%
- 1/2 Celeriac
- 300ml Full Fat Milk
- 100g Salted Crisps
- Brown the diced venison in a large ovenproof casserole. Remove.
- Add the lardons/diced pancetta and cook until the oils release. Add the baby onions. Place the venison back into the pan together with the remaining ingredients including the liquids.
- Cover and cook at 180°c/160°c Fan for an hour. Remove the lid, cook for another hour. After this time the stock should have reduced to a nice thicker sauce. If too watery, continue to cook in the oven for up to another 30mins. Add the chocolate one spoonful at time. It's perfect when you can smell the chocolate but not taste it too much.
- To serve, boil the celeriac in the milk until soft, puree with a stick blender and season.