Contents Contact me Torridon Cambridge   home Travel   getting there   accommodation Astronomy   home   star map   earth viewer Food   home   Starters     bruschetta   Main Courses     venison daube   Desserts     ice cream     truffle torte   Buffet     tandoori ch...     drumsticks   Cakes     choc cake     flapjack     choc crispie     mincemeat Sailing   home   mirror   etap 21i   beneteau 211   tall ship   boatbuilding World Tour   intro   humour  home  starters  main courses  |venison daube  desserts  buffet  cakes Visits:  Contact Pete

Venison & Cranberry Daube preparation time: 1 hr plus marinating cooking time: about 2 hrs 30 mins serves: 6 Marinating overnight and long, slow cooking ensure that the venison is melt-in-the-mouth tender as well as giving the final dish its distinctive flavour. ingredients 1kg (2lb 4oz) stewing venison for the marinade 125g (4oz) onion 125g (4oz) carrot 125g (4oz) celery (optional) 5ml (1 level tsp) black peppercorns 2 oranges 4 garlic cloves 15ml (1 level tbsp) dried thyme 75ml (3 fl oz) olive oil for the daube 450g (1lb) shallots or button onions 30ml (2 tbsp) oil 75g (3oz) butter 45ml (3 level tbsp) flour 100ml (4 fl oz) red wine vinegar 30ml (2 level tbsp) redcurrant jelly 150ml (1/4 pint) port 300ml (1/2 pint) beef stock salt and ground black pepper 1 fresh bay leaf, plus extra to garnish 125g (4oz) dried cranberries roasted root vegetables to accompany method Cut venison into 4cm (1.5in) cubes. For the marinade, roughly dice the onion, carrot and celery. Roughly crush the peppercorns. Finely grate the rind and squeeze the juice of the oranges; reserve the juice. Place venison in a bowl with the vegetables, rind, peppercorns, crushed garlic, thyme and olive oil. Cover; refrigerate overnight. For the daube, skin the shallots. Heat the oil in a large flameproof casserole and add 25g (1oz) butter. Drain the venison and vegetables; reserve the marinade. Brown venison in small batches over a brisk heat, adding 25g (1oz) more butter to the casserole when necessary. Remove venison; set aside. Lower heat and add the diced vegetables; fry for 2-3min, remove and set aside with the venison. Add remaining 25g (1oz) butter; fry shallots for 4-5min or until golden. Remove and set aside. Add the flour; cook, stirring continuously, for 1-2min. Add the vinegar, redcurrant jelly, port, stock and reserved marinade; bring to the boil and bubble for 1-2min. Return venison and diced vegetables to the pan. Season and add one bay leaf. Bring to simmering point, cover tightly and cook at (180°C, 350°F, Gas mark 4) for 30min. Reduce oven to (150°C, 300°F, Gas mark 2). Add reserved shallots, orange juice and cranberries and cook for 1hr 45mins or until very tender. Remove the casserole from the oven and adjust seasoning if necessary. Garnish with fresh bay leaves and serve accompanied by roasted root vegetables. to freeze: Complete to the end of step 5. Cool quickly, pack and freeze. to use: Thaw overnight at cool room temperature. Bring the casserole to the boil, then cover and reheat at (180°C 350°F Gas mark 4) for 30-40min until piping hot. Complete step 6. notes: Buy a whole piece of venison, either shoulder or haunch, so you can cut it into generous cubes. Preferably use home-made stock or fresh stock. To remove skin from the shallots, pour over boiling water to cover and leave for 5-10min. Drain and remove the skin (it should peel away easily). To prevent shallots from falling apart, just trim the root end rather than removing it completely. Ensure venison is well browned so the casserole juices have a rich, dark colour. Be prepared to be adaptable with the amount of cooking time required, as this will depend on the cut of venison, whether it is farmed or wild, and for how long it has been hung. Venison needs a robust punchy red wine, such as a Rhone Syrah or Australian Shiraz.