Tag Archives: red wine

Slow-cooker venison stew

15 Oct

Stew. In a bowl. On a table. In the kitchen.

 

Last winter, after I heard many a person raving about their slow-cookers (Crock Pots to any American readers), I took the not so financially painful plunge and bought one. These gadgets are surprisingly good value and  for the results they produce are well worth having in the kitchen. During the summer months, the slow cooker sat in the cupboard, slowly getting jealous of its enemy the barbecue, so I thought it was due a spin this weekend with some stew-friendly weather on the cards and also with game back in season. So off I went to my fishmongers to get my venison. Yes, I did say that.

 

Ingredients:

Splash of olive oil

400g venison

1 onion (chopped according to how picky your eaters are)

4 cloves of garlic (crushed)

2 tablespoons of flour

300 ml of red wine

300 ml of stock (I used beef)

1 tablespoon of Worcestershire sauce

1 tablespoon of tomato puree

salt and pepper

1 bay leaf

5 sticks of celery

4 carrots

baby potatoes (4/5 per person)

 

Method:

First heat some oil in a big pan/ wok.

Add the venison at a nice high heat and let it brown for a few minutes. I removed it at this point as I didn’t want to overcook it.

Add in the onion, which was left in big chunks (not everyone likes onion apparently.) Cook until it has softened a little.

Add the venison back in, with the garlic and the flour. Over a medium heat, stir and toss everything around until it is all covered nicely.

At this point add in the red wine, scraping the bottom of the pan to get the floury-goodness incorporated.

Once this is done, add in the stock, tomato puree, Worcestershire sauce and season with salt and pepper. Fling in a bay leaf if it takes your fancy. Bring to the boil.

Once it had been brought to the boil, transfer it to your slow-cooker.

I cooked it at high for about 2.5 hours before adding the vegetables in, which were all chopped into small/ bite size pieces. Cook on high for another 1.5/2 hours until the veg is tender.

Some good crusty bread would have been excellent with it to mop up the juices. I didn’t have any, so no gloating. The venison was deliciously tender after it’s slow-cook, so Bambi’s mother didn’t die in vain.

Enjoy.

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Prawn linguine with chilli and garlic

20 Aug

 

 

Ingredients:

olive oil

1 x red chilli

2 x cloves garlic

1 x tin chopped tomatoes

1 tablespoon of tomato purée

10 prawns (peeled and de-veined). Cooked or raw.

6 oz linguine

 

Start off by heating some salted water for the pasta. Then heat some olive oil in a big pot (I’ll explain later). To that add the finely chopped chilli and garlic. Add as much or as little chilli as you like according to personal preference/ strength of the chilli.

 

Once the garlic and chilli have gained some colour, add in the tin of chopped tomatoes and tomato purée. Throw your linguine into the boiling water at this stage. Let the sauce gently simmer while the linguine is cooking. About 5 mins before the linguine is ready, put your prawns into the sauce. If they are already cooked, you just need to warm them through. If they are raw, like mine were- cook until they have changed colour and cooked through, this does not take long. Flip them so both sides cook and are covered in the sauce.

 

While the linguine is still quite al dente- drain. Then add the linguine to the  sauce pot and toss so the pasta is evenly cooked. Much easier to do- if the pot is big!

Serve with a nice glass of red wine and some lightly toasted ciabatta. Equally you can heat a pan, with a little olive oil, and gently toast the ciabatta in that.

 

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