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Venison and chestnuts with winter vegetables
Fruit and vegetables
1
carrot
, peeled and cut into pieces
2
onions
, peeled and halved
2
celery
sticks, chopped
6
garlic
cloves, chopped
10g/⅓oz fresh
thyme
2 fresh
rosemary
sprigs
2 tbsp fresh
parsley
, chopped, to garnish
2 tbsp fresh
tarragon
, chopped, to garnish
4
carrots
, peeled left whole
½
celeriac
, peeled and cut into 4cm/2in pieces
2 small
potatoes
, peeled
1 bunch
cavolo nero
Tins, packets and jars
1 litre/1¾ pints
chicken stock
Cooking ingredients
6
juniper berries
1 tsp
black peppercorns
2
bay leaves
2 tbsp
olive oil
100g/3½oz
flour
2 tbsp
tomato purée
180g/6oz cooked
chestnuts
salt and freshly ground
black pepper
Drinks
250ml/9fl oz
port
Dairy, eggs and chilled
90g/3¼oz unsalted
butter
Meat, fish and poultry
1kg/2lb 4oz
venison
shoulder, sinew removed and cut into large chunks
Other
500ml/18fl oz
red wine
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