Slow Cooked Venison Recipe

Ingredients For Slow Cooked Venison Recipe

• 1.5 kilogram Venison shoulder
• 250 milliliter Port
• 500 milliliter Red wine
• 2 Large Carrots
• 2 Onions
• 1 stick Celery
• 3 Garlic Cloves
• 3 Juniper berries
• 3 White peppercorns
• 0.5 stick Cinnamon
• 1 sprig Thyme
• 2 Bay leaves
• 1 sprig Rosemary
• 75 milliliter Olive oil
• 100 gram Plain flour
• 1 tablespoon Tomato puree
• 2 liter Brown chicken stock
• 50 gram Trompette mushrooms
• 10 gram Clarified Butter
• 12 Chestnuts
• Sea salt
• White Pepper
• Parsley
• 1 Quince
• 100 gram Caster sugar
• 200 milliliter Water
• 1 Lemon
• 250 gram Celeriac
• 50 gram Unsalted butter
• 130 milliliter Milk
• 1 tablespoon Double cream
• 1 pinch Sea salt
• 1.5 kilogram Venison shoulder
• 250 milliliter Port
• 500 milliliter Red wine
• 2 Large Carrots
• 2 Onions
• 1 stick Celery
• 3 Garlic Cloves
• 3 Juniper berries
• 3 White peppercorns
• 0.5 stick Cinnamon
• 1 sprig Thyme
• 2 Bay leaves
• 1 sprig Rosemary
• 40 milliliter Olive oil
• 100 gram Plain flour
• 35 milliliter Olive oil
• 1 tablespoon Tomato puree
• 2 liter Brown chicken stock
• Sea salt
• White Pepper
• 250 gram Celeriac
• 50 gram Unsalted butter
• 130 milliliter Milk
• 1 tablespoon Double cream
• 1 pinch Sea salt
• 100 gram Caster sugar
• 200 milliliter Water
• 1 Quince
• 1 Lemon
• 10 gram Clarified Butter
• 50 gram Trompette mushrooms
• Sea salt
• White Pepper
• 12 Chestnuts