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    Venison Daube

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    Venison Daube

    • Preparation time: 40 minutes, plus overnight marinating
    • Cooking time: 70 minutes
    • Total time: 1 hour 50 minutes, plus overnight marinating 25 minutes

    Serves: 6

    Ingredients

    • 1kg trimmed, diced leg of venison
    • 3 strips finely pared orange zest
    • 6 tbsp sunflower oil
    • 225g dry-cure smoked back bacon, cut into lardons
    • 2 large carrots, cut into batons
    • 1 small clove garlic, finely chopped
    • 2 tbsp Grand Marnier
    • 200g plain flour, plus 2 tbsp
    • 150ml chicken stock
    • 2 tbsp chopped parsley
    • 3 stems parsley
    • Salt and freshly ground pepper
    • 2 sprigs thyme
    • 1 onion, quartered and sliced
    • Marinade
    • 2 large carrots, roughly sliced
    • 1 large sprig parsley
    • 1 bottle fruity red wine, such as Pinot Noir
    • 1 bay leaf
    • 3 sprigs thyme
    • 1 onion, roughly sliced
    • 2 outer sticks of celery, roughly sliced
    • 1 clove
    • 5 black peppercorns

    Method

    1. Mix the venison in a non-metallic container with all the marinade ingredients. Cover the container and chill for a minimum of 8 hours and a maximum of 24.
    2. Put the strips of orange zest in an oven dish and put in the oven.
    3. Turn it on to 140°C, gas mark 1. Remove the orange zest when it is curled and dry - after about 10 minutes.
    4. Drain the marinated meat and vegetables, reserving the marinade liquid. Separate the meat from the marinated vegetables, herbs and spices. Set the meat aside and discard the vegetables.
    5. Heat 3 tbsp oil in a frying pan over a moderate heat. Sauté the bacon for 3 minutes, then add the fresh onion, carrots and garlic. Once the onions are soft and golden, transfer them to a casserole dish.
    6. Add a further 2 tbsp oil to the frying pan and increase the heat to high. Briskly fry a single layer of marinated venison until well coloured, then transfer to the casserole dish. Repeat the process, with extra oil if needed, until all the remaining meat is browned. Pour the Grand Marnier over the venison in the dish, set alight and stir until the flames die out.
    7. Now stir 2 tbsp plain flour into the fat in the frying pan. Cook for a minute then stir in about ¼ of the strained wine from the marinade. Boil until it has reduced by half. Add the remaining wine and continue to boil until thick, then mix into the casserole with the stock, dried orange peel, parsley stems and thyme. Season to taste.
    8. Make a stiff dough with 200g plain flour and about 100ml water. Roll into a long sausage, press around the rim of the casserole and squash on the lid. Bake for 1 hour, 10 minutes, then break the seal, add the chopped parsley and serve.

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