SLOW-COOKED VENISON WITH RED WINE AND ROSEMARY

SLOW-COOKED VENISON WITH RED WINE AND ROSEMARY image

Categories Game

Yield 6 servings

Number Of Ingredients 8

3 tbsp olive oil
680g Diced Venison
1 large carrot, finely chopped
1 large onion, finely chopped
Leaves of 1 large rosemary sprig, chopped
4 tbsp Double Concentrated Tomato Purée
500ml red wine
500ml chicken stock

Steps:

1. Heat the oil in a large, heavy-based, flameproof casserole dish over a high heat. Season the meat and fry half of it in the dish for 5 minutes, turning once or twice until the meat is well browned. Transfer to a plate then repeat with the remaining meat. Set the venison to one side. 2. Place the carrot and onion in the pan and cook for 3 minutes, or until the vegetables are beginning to soften. Add the rosemary and tomato purée, and cook for a further 2 minutes, stirring from time to time. 3. Return the meat to the pan, add the wine and stock then bring to the boil. Reduce to a gentle simmer, then cover and cook for 1½ hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes until the sauce is reduced, stirring as necessary. 4. Using the back of a spoon, roughly break up the diced venison. Check the seasoning and serve stirred through fresh Basil Pappardelle or other wide noodle. Cook's tips This stew can be made ahead and refrigerated overnight or frozen. If frozen, defrost thoroughly before heating gently in a pan with a little extra stock or water, until piping hot. Drinks recommendation: Serve with a medium-bodied red.