Carbonnade de Chevreuil à la Bière Brune (Venison in a beer casserole)
Serves: 4
Ingredients
- 1kg venison leg, cut into 2cm cubes
- 1 tsp crushed black pepper
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 sprig thyme
- 2 bay leaves
- 5 leaves sage
- 3 large onions, sliced
- 1 tbsp sugar
- ½ tbsp English mustard
- 375ml stout beer
- 375ml hot beef stock
- 3 chicory bulbs, halved lengthways
- ½ tbsp course grain mustard
Method
- Preheat the oven to 160C/Gas 3. Sauté the venison quickly in oil to seal on all sides using a very hot sauté pan with a lid. Add a little water and cover with the lid for 10-15 mins. Remove venison and drain. Discard the juices from the pan. Return the pan to the heat with the venison. Add the black pepper, fennel seeds, cumin, thyme, bay leaves, sage, onions, sugar, English mustard, beer and stock to cover the venison. Bring to a boil, then reduce to a simmer. After approx 15 mins, skim the impurities from the top of the stock. Cover and place the pan into the oven for 1½ hours. Taste the sauce for flavour and adjust seasoning. Add the chicory leaves, having discarded the dry outside leaves. Cover and place back in the oven for a further 30-45 mins, depending on the quality of the venison. Remove from the oven. Taste the sauce again, and if the chicory has made the sauce a little acidic, add a little more sugar and the course grain mustard, stir into the sauce and taste once again. Serve from the pan.
- Tip: This dish shouldn’t need any extra fat or salt as the herbs, spices and cooking techniques help to keep it flavoursome but healthy.
