Venison hash


Ingredients 17
Servings 0
Time

Ingredients

  • 4
    kg
    venison on the bones, sawn into portions
  • 0
    1 clove garlic, chopped
  • 0
    2 carrots, grated with skin
  • 0
    10 pimento (allspice berries)
  • 5
    ml
    ground coriander
  • 2.50
    ml
    ground nutmeg
  • 500
    ml
    red wine (dry)
  • 0
    10 whole coriander
  • 0
    1 whole onion, studded with 10 cloves
  • 30
    ml
    vinegar
  • 0
    4 celery stalks with leaves, chopped
  • 0
    6 bay leaves
  • 0
    1 stalk parsley, chopped
  • 0
    10 black peppercorns
  • 30
    ml
    sugar
  • 0
    salt to taste
  • 0
    Water to cover the meat
 

Method

 
Cover venison partly with wine. Add water if the wine is not enough.
Add remaining ingredients and simmer until the meat falls off the bone.
Take out all the bones and sinew.
Freeze in portions for later use or make a venison pie.
The remaining liquid makes the most wonderful stock ? please use it!
Tips:
The hash can be used as a filling in 'vetkoek', as a filling in phyllo pastry shaped as spring rolls, as a filling in pancakes with a sauce of your choice on top, and as a filling in peppers.
 

Read more on: slow cook
 

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