Seaneen's Sunnyside Kitchen

I was lucky enough to be given some venison by a friend who’s husband enjoys hunting.

I know looking at this, the meat might be a bit too rare for some people. Venison is super healthy and very low in fat. Due to this it can dry out very quickly and become tough if it’s over cooked. If you enjoy your meat well done you can make this dish with beef which had a higher fat content.

Sometimes you’ll see a filmy layer on the meat, it’s really important to remove this as it will toughen up when you cook it. The good news is that it’s easy to remove, just slip a sharp knife behind it, it should pull away without too much hassle.

Ingredients

0.75 Kg Daub of venison (allow to come to room temperature before cooking)

1 Large carrot (chopped finely)

1 Large Onion (chopped finely)

Half bottle of red wine (I recommend drinking the rest)

1 Tbsp Olive oil

25 Grams Butter

1 Tbsp Dried thyme

1 Bay Leaf

Method

1. Heat the oil and half the butter in a large oven proof dish (one that has a lid)
2. Add the meat and seal on all sides over a high heat
3. Turn down to a medium heat and add the herbs, vegetables and wine and allow to come to a simmer
4. Cover with a lid and put in a pre heated oven for 20 minutes
5. Take the dish from the oven and remove the venison and allow the meat to rest for 10-15 minutes
6. Over a medium heat the wine and vegetable mix and allow to reduce. Add the remaining butter and stir in until melted and the sauce is glossy
7. Slice the venison and serve on top of the sauce and vegetables