Autumn Recipes: Braised Venison with Oranges
- 1 kilo of boned and cubed venison
- 1 onion chopped
- 2 carrots diced
- 2 sticks of celery diced
- 1 small bouquet garni containing thyme bay leaves and parsley stalks
- 150ml red wine
- 150ml white wine
- 150ml orange juice
- 50ml lemon juice
- 1 litre of chicken stock and ½ litre of beef stock if available
- 3 large oranges blood if available segmented
- 1 tablespoon red currant jelly
- Cooked wild mushrooms to garnish
- Sunflower oil
- In a large casserole pan heat the oil, when hot add the venison in small batches and fry until coloured, season with salt and pepper. Remove from the pan onto a tray.
- Add more oil if necessary and sweat the onions, carrots and celery for five minutes without colouring.
- Return the venison to the pan and add the wines, bring to the boil and reduce by half. Add the orange and lemon juices with the bouquet garni, cover with the stocks or water and simmer for about 1 hour and 10 minutes or until tender.
- When the meat is cooked remove the pieces of venison with a slotted spoon onto a tray and cover with cling film.
- Reduce the juices with red currant jelly until it slightly thickens into a sauce, return the meat to the sauce. Check seasoning.
- Add the orange segments along with the wild mushrooms if using. Serve with mashed potatoes or creamed polenta.