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Braised venison with butter beans
Fruit and vegetables
1
onion
, peeled and quartered
3 sticks
celery
, roughly chopped
1
fennel
bulb, quartered
3 sticks
rosemary
1 small bunch
thyme
½
onion
, cut in half
1
garlic
bulb, cut in half
½
fennel
bulb, cut in half
2 sprigs
rosemary
2 sprigs
thyme
6
spring onions
1
lemon
, juice and zest
2 whole red
chillies
1 small bunch
thyme
1 small bunch
basil
1 small bunch flatleaf
parsley
1
garlic
clove, minced
2 tsp
chilli
flakes
Tins, packets and jars
1 x 400g/14oz tin
chopped tomatoes
500ml/18fl oz dark
chicken stock
or pork stock
400g/14oz
butter beans
, soaked overnight in cold water then drained
Cooking ingredients
2 tbsp
olive oil
2 tbsp
tomato purée
1
star anise
1 tsp
peppercorns
1
bay leaf
4 tbsp
olive oil
1 small bunch
oregano
30ml/1fl oz
olive oil
1 tbsp sweet
smoked paprika
red wine vinegar
, to taste
Meat, fish and poultry
1kg/2lb 4oz
venison
haunch, diced into 10cm/4in pieces
4 cooking
chorizo
sausages, cut into chunks
Other
500ml/18fl oz Malbec
red wine
2 bay leaves
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