Venison Kuathion
Red deer is the largest wild terrestrial mammal in Britain and is found roaming around from the open moorlands of the Highlands and Islands of Scotland to the North West, East Anglia, Essex, Kent and in Cornwall as well as on many estates.
The word ‘Venison’ comes from the Latin ‘venatus’ meaning to hunt and entered the English language in the 11th century following the Normal conquest of England and the establishment of the Royal Forests.
Wild venison is free of feed additives, steroids and is totally natural. The deer live off a diet of pasture food such as grasses, dwarf shrubs such as heather and bilberry and tree shoots and venison’s small amount of fat is likely to contain high levels of CLA which helps speed up our metabolism. Venison is a high quality and complete source of protein, containing more protein than any other red meat and more iron than beef so it is good for energy levels. Full of B vitamins and free from carbohydrates, it contains fewer calories than chicken breast and is naturally low in sodium.
The shank is fairly cheap to buy and is popular for its rich flavour and delicate texture and ideal for slow roasting with red onions, redcurrants and juniper berries. Juniper dates back 10,000 years and was one of the first tree species to colonise in the UK after the Ice Age. The aromatic berries are actually cones not berries and they add a wonderful flavour to game.
Serve this hearty casserole with neeps, tatties and a side of greens.
Venison Kuathion
Red deer is the largest wild terrestrial mammal in Britain and is found roaming around from the open moorlands of the Highlands and Islands of Scotland to the North West, East Anglia, Essex, Kent and in Cornwall as well as on many estates.
The word ‘Venison’ comes from the Latin ‘venatus’ meaning to hunt and entered the English language in the 11th century following the Normal conquest of England and the establishment of the Royal Forests.
Wild venison is free of feed additives, steroids and is totally natural. The deer live off a diet of pasture food such as grasses, dwarf shrubs such as heather and bilberry and tree shoots and venison’s small amount of fat is likely to contain high levels of CLA which helps speed up our metabolism. Venison is a high quality and complete source of protein, containing more protein than any other red meat and more iron than beef so it is good for energy levels. Full of B vitamins and free from carbohydrates, it contains fewer calories than chicken breast and is naturally low in sodium.
The shank is fairly cheap to buy and is popular for its rich flavour and delicate texture and ideal for slow roasting with red onions, redcurrants and juniper berries. Juniper dates back 10,000 years and was one of the first tree species to colonise in the UK after the Ice Age. The aromatic berries are actually cones not berries and they add a wonderful flavour to game.
Serve this hearty casserole with neeps, tatties and a side of greens.
Open in Cookpad AppSteps
- 1
Preheat the oven to 180 degrees C. Crush the juniper berries in a pestle and mortar and mix in a few coarse grinds of sea salt and black pepper. Rub into the shanks.
- 2
Heat the butter and oil in a large casserole dish and brown the shanks on all sides. Remove from the pan and set aside. Brown the bacon and set aside.
- 3
Add the onion and celery to the pan and mix in the juices from the meat. Cook on low for 10 minutes until softened but not browned. Add the redcurrants to the pan with the wine, stock and rosemary, scrape the bits off the bottom of the pan, increase the heat and simmer for 5 minutes. Return the shanks and the bacon to the pot and bring to the boil. Cover and cook in the oven for 2-3 hours (depending on the size of the shanks) until the meat falls off the bone.
- 4
An hour before the venison is ready, peel the potatoes and turnips and cut into large chunks. Place the goose or duck fat in a large baking tray and place in the oven to heat for 10 minutes. Add the potatoes and turnips to a pan of boiling water and cook for 5 minutes. Drain and fluff up the edges. Remove the baking tray from the oven and season the goose fat with salt and pepper and add the marjoram. Turn the potatoes and turnips in the fat and cook for 30 - 40 minutes, turning occasionally.
- 5
Remove the shanks, shred the meat and set aside. Bring the sauce to the boil, add a knob of butter and toss to combine. Turn the heat to medium and cook for 2 minutes until the sauce is glossy. Fold the chunks of venison into the sauce, remove from the heat and set aside. Steam the spring cabbage for 5 minutes then season.
- 6
Serve the venison with the roast potatoes/turnips and spring greens.
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