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Diced Venison

From both the Bolton Abbey Estate and the Scottish Highlands.

£9.00

SKU 000300000000000158 Category

Description

Recipe: Venison in stout. Marinade 2 packs venison in 1 bottle stout with a bay leaf and thyme for 3-4 hours. Dry the venison and brown in Butter, set aside and then brown an onion and garlic. Return all to the pan, and stir in 1 dsp flour, add the marinade and a jar of pickled Walnuts and season. Put lid on and into low oven for 3 hours when it will be tender, dark and rich. Serve with mash.

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