Venison with Root Vegetables
Recipes · Dinner · Recipe, Typed Supps
One of the leanest red meats there is, which is exactly why it has to be cooked slowly or not at all.
Allergens and patterns
Contains sulphites.
Ingredients
- shoulder, cubed (800g) Venison — Around 3g of fat per 100g, and very high in iron. That leanness means a fast cook leaves it dry and livery.
- 3, chunked (300g) Parsnips — They sweeten as they cook, which is what venison’s gaminess needs alongside it.
- 3, chunked (250g) Carrots — In large pieces so they survive an hour and a half.
- 1 cup (250g) Red Wine — The braising liquid. Venison is strong enough to take a full-bodied red without being lost in it.
- 2, sliced (200g) Onions — Cooked down first.
- a small bunch (6g) Thyme — In whole, sprigs and all, and fished out at the end. Woody herbs stand up to a ninety-minute braise where soft ones would disappear.
- 2 cubes (10g) Beef Stock — With the wine, roughly equal parts, so the sauce is not overwhelmingly acidic.
Nutrition per serving
- Calories: 460.3 kcal
- Protein: 62.9g
- Carbohydrate: 17.6g
- of which sugars: 12.4g
- Fat: 8.1g
- of which saturated: 4.1g
- Fibre: 7.5g
- Sodium: 724.4mg
Method
- Brown the venison hard in batches — it colours faster than beef because it is so lean.
- Soften the onions, then add the wine and reduce it by half.
- Return the meat with the stock and thyme, cover, and cook at 160°C for an hour.
- Add the carrots and parsnips and cook another 40 minutes.
Nutrients it supplies
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