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Print this Recipe    Spiced Venison

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 manie, 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 manie 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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