Saturday, 24 October 2009

Braised Scottish Venison with Red Wine and Red Pepper Reduction

Venison is a meat which is used in a lot of traditional Scottish recipes. Although this method of cooking venison could hardly be classed as a traditional Scottish recipe - with the inclusion of red wine and red pepper - this method of cooking quality Scottish venison makes for a hearty, warming and delicious meal.

Ingredients (Serves One)

6oz Scottish venison (diced)
1 red bell pepper (deseeded and cut in to 1/2" strips)
1 small onion (finely sliced)
2 cloves of garlic (crushed or very finely chopped)
1/2 pint red wine
1/2 pint fresh beef stock
2 tbsp plain or all-purpose flour
2 tbsp sunflower oil
Salt and freshly ground black pepper
2oz basmati rice
1 tsp freshly chopped parsley and small sprig of same for garnish


Put the sunflower oil in to a large pot and bring it up to a medium to high heat. Put the flour in to a bowl and season well with salt and freshly ground black pepper. Add the venison pieces and stir them around well in the seasoned flour. Shake the excess flour off each piece of venison and add them to the hot oil. Stir them around in the oil with a wooden spoon for a couple of minutes until they have completely browned and sealed. Add the onion, red pepper and garlic and stir in this way for another minute or so before adding the red wine and fresh beef stock. Bring to a boil, cover and simmer as gently as possible for at least two hours, until the venison is tender, stirring occasionally and well. Note that it is possible that a little more stock or wine will be required towards the end of the cooking time.

Around fifteen minutes before the venison is due to be ready, wash the rice thoroughly in running cold water through a sieve and add it to a pan of boiling, salted water. Cook for twelve minutes before draining well. Line a small ramekin with clingfilm that the film overhangs by at least an inch and pack the rice tightly inside, filled level with the top of the ramekin. Place the serving plate on top of the ramekin and carefully turn them over that the plate is now on the bottom. Gently hold the edges of the clingfilm and lift the ramekin away before carefully peeling the clingfilm away to leave the rice ready to serve as shown in the photograph.

Spoon the braised venison and red wine and red pepper reduction around the rice and garnish with the freshly chopped parsley.

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