Venison HillDale Pot

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A real winter warmer culinary delight - get your spoons ready.

By Charlene October 27 2009
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Ingredients (17)

red onion
meat seasoning
1/2 c wine — white
potatoes
brown mushrooms
knorr — green pepper cubes
spice — bbq
green pepper
pepper — yellow
fresh thyme
patty pans — sliced
1 kg venison — deboned
black peppercorns
3 tbsp fresh chillies — 573
carrots — sliced
red pepper
courgettes
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Method:

Wash Venison under running water. Tenderise cubed meat for few minutes to soften. Leave overnight to marinate in olive oil, white wine, thyme and garlic. Cling wrap and place in fridge. Heat deep pan pot with tablespoon olive oil, add marinated meat to hot oil and braise. Stir occasionally to avoid meat burning as stove should be on medium high heat. Add water in little drops to help soften meat. Cook for 1 hour. Add vegetables when water has evaporated and meat is browned and succulent. Leave mushrooms for last to avoid shrinkage. Once all the vegetables are in the pot add all spices except meat stock. Cook the veggies for 30 min or until cooked but crunchy. Add stock allowing to thicken. Serve with Basmati Rice……



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