450g mixed diced game ( or stewing beef if you prefer)
350ml Rioja
2fibrly sliced white onions
1/2-1 tsp chilli flakes
2bay leaves
2-3 sprigs thyme
1bunch chopped parsley stalks removed and chopped separately
1punnet button mushrooms quartered
1small pack smoked lardons
1knob butter
2-3 tbs olive oil
1tbs flour mixed with a little water to make a paste
1-2tsp redcurrant jelly
In a bowl Pour the red wine all over the venison add the herbs chilli flakes and 2 tbs olive oil and allow to marinate covered in the fridge at least 5 hrs.
in a heavy pan add a little oil and knob of butter and fry chopped onions with the finely chopped parsley stalks til translucent, add the lardons fry, then the mushrooms til softened. Remove from pan. Drain the meat from the marinade retaining the liquids and fry the meat in batches, til browned all over. Pop the mushrooms and onions back into the pan pour over the retained liquid and whisk in a little of the flour paste add a handful of chopped parsley and Bring to the boil, season well add the lid then simmer gently for 3.5 hrs or until tender. Serve with creamy mash or baked potatoes stuffed with crème fraiche
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