Venison HillDale Pot

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


 
 

Ingredients

 
  • 2 red onions
  • 1 red pepper
  • 6 large carrots cut in round
  • 3
    tbsp
    Olive oil
  • Black pepper corns
  • 1
    kg
    Venison — meat only — no bone
  • 1 punnet patty pans
  • Thyme
  • 1 yellow pepper
  • 1 green pepper
  • Robertson's BBQ spice & hearty meat stock
  • Knorr green pepper cubes
  • 2 punnets brown mushrooms
  • 6 large potatoes
  • 1/2
    c
    white wine
  • Robertson's meat seasoning
  • Fresh marrows
 
 

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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