Braised venison to warm you up | Recipe

Last week I said that you could buy Hodmedods split peas from Stansted Park Farm shop without telling you much about this fantastic food emporium near Rowlands Castle.
By Lawrence Murphy
Published 29th Feb 2020, 00:00 BST
Braised Venison with vegetables and creamy mash.Braised Venison with vegetables and creamy mash.
Braised Venison with vegetables and creamy mash.

Sam and Fred started the farm shop in 2012 and moved to a larger barn in 2017 which includes a butchers, deli and kitchen. The wood-beamed barn also houses the shop where you can purchase goods from more than 90 local artisan producers. Talk to the knowledgeable butcher, Lee, who will prepare your meat as you like it. It’s here that you can buy some venison steaks taken from the haunch for this lovely braised dish.

Ingredients – serves 4

900g venison steaks

1 onion, chopped

1 leek, split and chopped

1 carrot, chopped

4 cloves garlic, chopped

2 bay leaves

300ml red wine

700ml beef stock

1 small swede, cut into small balls

2 more carrots, peeled and chopped

Method

1. Heat a large casserole dish and add a little olive oil.

2. Gently brown the onion, carrot and leek for five minutes and add the garlic, bay, red wine and beef stock.

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3. Bring to simmer and add venison steaks. Cover and put in pre-heated oven 150C/gas 3 for three hours until the meat is tender.

4. Remove venison from pot. Keep warm. Sieve remaining juices into a saucepan.

5. Heat juices and reduce for a thicker consistency then add the carrot and swede. Cook for four minutes.

6. Serve the venison, vegetables and sauce with creamy mash.