Venison En Daube
From sitbynellie 16 years ago
- 90 minutes to make
- Serves 4
My take on a splendid dish by Lady Claire Macdonald. It's quite healthy, although you'd never know it, as it's very rich and flavoursome. The secret is in the marinating - it's well worth the few days' wait until the meat marinates and builds in flavour. Read more I have made this dish many times now and it has never failed me yet. I'm not a great black olive lover so I don't put them in. With or without them, this is special enough to serve to company! Impress your friends! NB The prep time given below doesn't include the marinating time. Please see the instructions below. See less
Ingredients
- Half a pint (10 fl. oz.) red wine shopping list
- 4 tablespoons olive oil shopping list
- 2 bay leaves shopping list
- 1 onion, roughly chopped shopping list
- 1 celery stick, roughly chopped shopping list
- 2 lbs. diced venison shopping list
- 3 tablespoons robust flavoured olive oil shopping list
- 6 rashers smoked streaky bacon, cut into 1 inch lengths shopping list
- 2 medium onions, chopped shopping list
- 3 cloves of garlic, peeled & crushed shopping list
- 2 tablespoons tomato puree shopping list
- 1 pint (20 fl. oz.) beef stock - homemade if possible shopping list
- A quarter pint (5 fl. oz.) red wine shopping list
- salt and black pepper shopping list
- Half a teaspoon dried thyme or a sprig of fresh shopping list
- A dozen black olives if you like them. shopping list
How to make it
- For the marinade: combine the red wine, olive oil, bay leaves, onion and celery in a saucepan.
- Bring to the boil and simmer for 5 minutes.
- Turn off the heat, put in a large bowl and allow to go cold.
- To the bowl, add the venison. Mix well with the marinade.
- Cover the bowl and put in the fridge for at least 2 days, and 3 if you can - I have been known to leave it for 4 days. Stir the mixture occasionally.
- Strain off the marinade. Scrape as much liquid off the meat as you can, and reserve it.
- Discard the vegetables and bay leaves.
- Pat the meat dry with kitchen paper.
- Preheat the oven to 180C/350F/Gas 4.
- In a large, heavy flameproof casserole pot with a well-fitting lid, heat 3 tablespoons olive oil.
- Add the bacon and the onions.
- Saute for about 5 minutes.
- Remove the bacon and onions with a slotted spoon and keep warm.
- In the remaining oil, at a fairly high heat, brown the venison a half-dozen pieces at a time. (this is so that the temperature of the oil does not drop too much as you put each fresh lot of meat in). Keep the browned meat warm.
- Return the meat, bacon and onions to the pot.
- Add the garlic and stir well in.
- Stir the tomato puree into the beef stock and add to the casserole.
- Add the reserved marinade and the red wine.
- Season to taste with salt and pepper.
- Add the thyme. Stir all together well and bring up to a simmer.
- Cover, put in the oven and cook for 90 minutes.
- If you want to add the olives, do this 15-20 minutes before the end of cooking time.
- Serve with creamy mashed potatoes and some brussels sprouts.
The Rating
Reviewed by 4 people-
This recipe sounds awesome. I have one roast left from last season and this sounds like a great way to fix it.... Thanks for posting... Jim
PS.. I added your recipe to a couple of groups. Hope you don't mind...;-)~~
jimrug1
in Peoria loved it
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sounds fantastic thanks high5
momo_55grandma
in Mountianview loved it
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