Succulent Braised Venison Recipe
Place the shanks on a substantial board and sprink le generously with ocean salt and dark pepper. Pound the juniper berries, at that point sprinkle over also.
Warmth the margarine and a glug of oil in a vast goulash killer and darker the meat on all sides, in clusters of vital. Expel the shanks from the dish and put aside.
Peel and finely cut the onion, at that point trim and cut the celery. Add both to the skillet and lessen the warmth to low. Cook for 10 to 15 minutes, until relaxed how ever not hued.
Add the currants to the container with the wine convey to the bubble, at that point stew for a couple of minutes. Restore the shanksto the dish with the rosemary and stock and take back to the bubble. Lessen the warm thand leave to stew, secured, for 4 hours or until the point that the meat is tumbling off the bone.
Expel the shanks and put aside. Take the sauce back to the bubble and cook on a medium warmth until thick and shiny. Shred the meat off the bones; when the sauce thickens, restore the meat to skillet and warmth through. Present with neeps ‘n’ tatties.
4 venison shanks
4 red onions
2 punnets of red currants
2 celery stalks
1½ tablespoons juniper berries
1 lodge knob of butter
300 ml red wine
a few sprigs of fresh rose mary
800 ml organic beef stock