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LOCATION: Recipes >> Variety Meats >> Sweet-braised Spiced Venison

Print this Recipe    Sweet-braised Spiced Venison

Serves 6

1 boned shoulder joint of venison, weighing 2 lb approx.
1 oz butter
1 tb olive oil
1 ts black peppercorns, coarsely crushed
1/2 pint stout
2-3 tb malt vinegar
1 ts brown sugar or 1 tb redcurrant jelly
1/4 pint chicken or beef stock
2 onions, chopped
6 allspice berries
4 cloves
3-4 bay leaves
2 tb double cream
a knob of beurre mani=E9, if needed

Trim the venison. Heat the butter and oil in a flameproof casserole
and = brown the joint on both sides. Season with 1/2 ts of salt
and the = crushed peppercorns. Add the stout, vinegar, sugar or
redcurrant jelly, = stock, chopped onions, allspice, cloves and
bay leaves. Bring to the = boil, then leave to simmer, covered,
for 1-1 1/2 hours or until the meat = is tender. Remove the venison
from the casserole and keep it hot. Discard the bay = leaves. Add
the cream to the juices, which should be much reduced. = Thicken
the sauce lightly with the beurre mani=E9 if it seems to thin.
Carve the shoulder into slices. Serve the sauce separately.

NOTE: Use moose instead of venison, and serve it with blackcurrant
jelly instead of redcurrant jelly.


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