Thursday, 7 November 2013
Venison Braised in Red Wine.
Cover with clingfilm and place in the fridge for at least a day.
Bring back up to room temperature and remove the venison, retaining the marinade liquid. Dry the meat thoroughly and lightly dust with flour and season.
In an oven proof dish soften some chopped shallots. Colour the venison in a pan and add to the shallots. Deglaze the frying pan with the marinade liquid and add to the meat and shallots.
Braise in a low oven for about 45 mins.
If need be thicken the liquid by adding a little corn flour and reducing before serving.