Took my little girl out yesterday to christen a Dutch Oven...
1 pack venison, diced (450gr) which would feed 4 no probs!
600ml tesco's finest beef stock (or another brand)
600ml water (to cover contents of oven)
Three medium carrots
One large white onion
Two sweet celery hearts (was on offer, 1 whole would do)
1 large sweet potato.
Sprig of rosemary.
Two bay leaf.
10 crushed black pepper corns
Pinch of sea salt.
1 glass of red wine (used isla negra cabernet sauvignon)
Pinch of saffron.
Large clove of garlic, crushed.
Now the simple bit... Nothing complicated here.
Soaked all the raw vegatables, herbs, garlic in the wine overnight with a good pinch of seasoning.
Sauteed the venison in the oven, seasoned, added the contents of the beef stock and water, simmering for 1.30 hours.
Added the bag of chopped veg, herbs, garlic ect with crushed peppercorns, topped up with a little water to cover and cooked for another 1.30 hours.
Add a pinch of saffron for the last hours cooking.
End result a really subtle, clean stock with the sweetness of the potato and carrot coming through- with a hint of the wine.
Venison was really tender, kept its flavour and went great with the saffron! (bit of a gamble that paid-off)
Great start with the oven, well worth the wait.
My second chef and star of the day below, keeping an eye on things...
Lunch is served.
Job done!
1 pack venison, diced (450gr) which would feed 4 no probs!
600ml tesco's finest beef stock (or another brand)
600ml water (to cover contents of oven)
Three medium carrots
One large white onion
Two sweet celery hearts (was on offer, 1 whole would do)
1 large sweet potato.
Sprig of rosemary.
Two bay leaf.
10 crushed black pepper corns
Pinch of sea salt.
1 glass of red wine (used isla negra cabernet sauvignon)
Pinch of saffron.
Large clove of garlic, crushed.
Now the simple bit... Nothing complicated here.
Soaked all the raw vegatables, herbs, garlic in the wine overnight with a good pinch of seasoning.
Sauteed the venison in the oven, seasoned, added the contents of the beef stock and water, simmering for 1.30 hours.
Added the bag of chopped veg, herbs, garlic ect with crushed peppercorns, topped up with a little water to cover and cooked for another 1.30 hours.
Add a pinch of saffron for the last hours cooking.
End result a really subtle, clean stock with the sweetness of the potato and carrot coming through- with a hint of the wine.
Venison was really tender, kept its flavour and went great with the saffron! (bit of a gamble that paid-off)
Great start with the oven, well worth the wait.
My second chef and star of the day below, keeping an eye on things...
Lunch is served.
Job done!
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