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Slow braised venison with barbecue charred vegetables and sorrel verde
Fruit and vegetables
pinch
pepper
1
red onion
, halved
3
carrots
small bunch
celery
garlic
bulb, halved
20g/1oz dried
porcini
, soaked in 100ml/3½fl oz hot water
handful of garden herbs (
rosemary
, thyme, fennel pollen)
100g/3½oz
sorrel
leaves
2
spring onions
1 bunch mixed
carrots
2
fennel
bulbs, cut into 8
2 whole
garlic
bulbs
Tins, packets and jars
2 dried red chillies
2 tbsp
Worcestershire sauce
400ml/14fl oz beef or venison
demi-glace sauce
2 tbsp
capers
Cooking ingredients
1 tbsp
coriander seeds
1 tbsp
salt
½ tbsp
smoked paprika
2 tbsp
olive oil
6
juniper berries
5 tbsp
olive oil
salt and freshly ground pepper
bunch garden
herbs
, plus extra to garnish
salt and freshly ground pepper
Meat, fish and poultry
2kg/4lb 8oz haunch of
venison
on the bone
Other
300ml/½pt
red wine
Back to recipe
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