Ingredients (Serves 4)

21lbs/1 kg Shoulder Venison, sliced about ½ inch thick
1 oz/25g flour
3 onions diced finely
400 ml/¾ pint red wine
1 bay leaf
1 clove garlic
6 black peppercorns – cracked
Seasoning
Pinch of salt
Oil

Method

Heat oil in frying pan and brown venison. Transfer to braising dish and add remaining ingredients. Cover the dish and cook in oven (375oF/190oC/gas 4-5) for 1½ - 2 hours.

M & M Rutland Family Butchers, 13 Briston Road, Melton Constable, Norfolk. 
Tel. 01263 860562