WEBAdd another glass of Red Wine to the casserole pan, and 3 or 4 mugs of water too. Add 2 or 3 large tablespoons of Redcurrant Jelly or Cranberry Sauce. Bring to the boil and simmer gently with a lid on for up to 3 hours …
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WEBJul 2, 2023 · Then layer in the carrots, celery, onion, garlic, Herbs de Provence, the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon …
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WEBOct 18, 2013 · Overnight, marinade the Venison and the Carrots and Celery in a large bowl in two thirds of a bottle of Red Wine and 2 or 3 large tablespoon’s of Blackcurrant Jelly. Add a Bay Leaf before refrigerating. …
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WEBIngredients: 2.5 – 3.5 lbs Highland Farm venison stew meat . Salt, pepper, dried thyme. 2 – 3 Tablespoons lard or oil OR 2 slices bacon cut into small pieces. ¼ cup all purpose flour
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WEBDec 30, 2020 · Instructions. Preheat oven to 350F. In a medium saucepan, mix the red wine with the garlic and thyme. Simmer, uncovered, over high heat until the wine has reduced by about half. While your wine is …
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WEBJan 21, 2018 · Cut the venison meat in big chunks (about 2.5cm / 1in) and coat them with flour. Warm the olive oil in a large pan and brown the meat on all sides. Add the carrots, celery and onion and cook for a couple …
WEBFeb 14, 2023 · Instructions. Add the sliced onions, bell peppers and celery to the bottom of the slow cooker. Lay the Venison Roast on top. Mix the pot roast seasoning with the water then pour over the roast. Add the red …
WEBAug 2, 2023 · Preheat oven to 350°F. Toss together flour, salt, and pepper in a large bowl; add venison, and toss to coat. Heat 2 tablespoons bacon drippings in a large Dutch …
WEBOct 27, 2021 · Generally, venison is slightly higher in cholesterol than most other types of meat, including beef and pork. Still, the differences are minimal. Here’s a closer look at …
WEBTransfer the seared roast to a slow cooker. Cover with sliced onions, minced garlic, barbecue sauce, beer or beef/deer stock, apple cider vinegar, Dijon mustard, salt and pepper. Cook on low for 8 hours or until …
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WEBPlace the chopped venison in a bowl with the red wine and bay leaves, cover and leave to marinate in the fridge for 48 hours. Strain the red wine and reserve, discarding the bay …
WEBToss venison with marinade ingredients in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours. Bring venison to room temperature, about 1 hour. …
WEBJun 24, 2020 · Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s smallest die. If using big chunks, start with a large die, and then grind a second …
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WEBNov 23, 2014 · Add the redcurrant jelly, cranberries if using and stir in. Keep it simmering energetically for about 5-7 minutes; when the sauce has reduced by half or at least …
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WEBWhen the meat has rested, slice each loin in half, season with salt and pepper and place on the plate. Arrange the root vegetable mash, celeriac purée, beetroots, carrots and …
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WEBFeb 27, 2019 · Cholesterol content in a 3.5-ounce of ground beef has 40 percent more calories, 223 percent more fat and 125 percent more cholesterol than lean ground …
WEBFeb 8, 2020 · Crush the juniper berries and herbs in a pestle and mortar with a pinch of salt. Add the olive oil and use the mixture to coat the venison medallions well on all sides. …