Ingredients
Servings
- VENISON ---------------------------------
- 1 kg venison
- salt and pepper
- spice rub
- MIREPOIX OF VEGETABLES -------------
- 2 onions
- 3 carrots
- 2 celery
- 1 leek
- 4 bay leaves
- sprigs of fresh thyme
- 6 garlic cloves
- 500 ml tomato concasse
- 400 ml red wine
- 400 ml brown stock
Servings
- VENISON ---------------------------------
- 1 kg venison
- salt and pepper
- spice rub
- MIREPOIX OF VEGETABLES -------------
- 2 onions
- 3 carrots
- 2 celery
- 1 leek
- 4 bay leaves
- sprigs of fresh thyme
- 6 garlic cloves
- 500 ml tomato concasse
- 400 ml red wine
- 400 ml brown stock
Venison
Remove venison from packaging and towel dry. Season well with salt and pepper or a spice rub of your choice.
Sear on a hot plate or BBQ until well browned on both sides.
Mirepoix of vegetables
Dice all of the vegetables to about 12 mm (0.5“). Brown in a pan then add the tomato concasse, red wine and brown stock.
Assemble
Place mirepoix of vegetables in a roasting dish, place the meat on top and make sure there is enough liquid to cover it.
Cover with foil or a lid and cook at 140°C / 280°F for 4 ½ hours.
Brisket - Remove and check if the meat pulls easily.
Ribs - the bones should release from the meat.
Allow to cool completely in the stock overnight.
To serve
Brisket - Dice into 15 mm pieces to use for a ragout for pasta or Gnocchi or pull the meat into strips.
Ribs - Cut between the bones and marinade in your favourite Asian sauce such as Teriyaki, Yakinuku or a BBQ sauce. Reheat in a 200°C / 390°F oven until you get a nice sticky glaze.
The cooking juices can be strained and reduced and thickened for a delicious sauce or used to make a BBQ sauce.
