Whiskey drinker's venison stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | British measurements | |
| 2.00 | fluid ounce | Single malt scotch whiskey |
| 2.00 | fluid ounce | Sherry |
| 2.00 | fluid ounce | Port |
| 8.00 | fluid ounce | Blackberry wine |
| 1.00 | Onion; chopped | |
| 3.00 | clove | Garlic; crushed |
| 8.00 | Rashers (slices) bacon | |
| 1.00 | . chopped | |
| 1.00 | teaspoon | Thyme |
| 1.00 | Salt & pepper to taste | |
| 2.00 | tablespoon | Lemon juice |
| 2.00 | pounds | Shoulder of venison; cubed |
| 2.00 | ounce | Flour; plain (all-purpose) |
| 2.00 | ounce | Butter |
| 2.00 | large | Carrots; sliced |
| 2.00 | large | Onions; chopped |
| 6.00 | Cloves | |
| 1.00 | teaspoon | Allspice |
| 6.00 | Shallots | |
| ½ | pounds | Mushrooms |
| 1.00 | Lemon rind; grated | |
| 8.00 | fluid ounce | Single malt scotch whiskey |
Directions
MARINADE
TO FINISH
Mix the marinade ingredients together in a large bowl. Add the venison and refrigerate for 24 to 48 hours. After this time, remove the venison from the marinade (reserve the marinade for later) and pat the cubes dry with kitchen paper. Put the venison into a plastic bag with the seasoned flour and shake well until all pieces are well coated. Melt the butter in a large fireproof casserole dish. Add the venison and the remaining ingredients, except the mushrooms, lemon rind and whiskey. Gradually add the reserved marinade. Bring the mixture gently to the boil, then place the dish in the oven at 325*F / 160*C / gas 3. Cook for 2 hours, checking occasionally to make sure that the venison is moist - add more wine, as necessary. After two hours, remove the casserole from the oven, add the mushrooms, lemon rind and a glass (8 fl oz) whiskey, before returning to the oven for a further 30 minutes. Before serving, check the seasoning and add a further glass of whiskey, if desired.