Preparation time: 15 minutes
Cooking time: 2 1/2 mins
Serves: 4-6 

Please try this one - it’s a cracker. 

40ml (2 tbs) olive oil
1kg Venison knuckle, diced
2 onions, thinly sliced
2 carrots, peeled, sliced
2 garlic cloves, crushed
1 tbs tomato paste
1 heaped tbs plain flour
1/2 tsp chilli powder
1 lemon, zested plus 1 tbs juice
375ml (1 1/2 cups) beef stock
1/2 cup plum jam

 Preheat oven to 170°C. Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the venison, in batches, and cook until browned all over. Transfer to a plate and set aside to rest. Add the onion to the pan and cook, stirring, for 1-2 minutes until softened. Add the carrot, garlic, tomato paste, flour and chilli powder. Stir to combine and cook for a further minute. Add the lemon rind and lemon juice, beef stock and plum jam (the liquid needs to just cover the meat so add a little water if necessary). Return the venison to the pan. Season well with salt and pepper and bring to the boil, then place in the preheated oven and cook for 2 hours until the venison is lovely and tender. Serve with soft polenta or mashed potato and some green beans. Yum!

Recipe adapted from one that appeared on the fantastic website

PO Box 37 Orange NSW, Australia 2800    
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