To accompany: Pinot Noir
- It is often recommended that venison "chops" should be cooked rapidly, e.g. grilling. An alternative and better method is braising, this can produce a moist, tender venison accompanied by a rich gelatinous sauce.
- The presence of damsons will dye the exterior of the meat a dark purplish colour which can give the meat a deceptively burnt appearance. Pour the sauce over the venison if you wish to disguise this colour.
- If damson purée is not available, replace the purée and honey with 4tbs. damson jelly. Use homemade or other good quality jelly, some commercial varieties can be wee tim'rous beasties.
- 4 venison "chops"
- 2 onions, peeled, sliced
- 2 carrots, peeled, thinly sliced
- 25g/1oz butter (or oil)
- ½ pint red wine
- ½ pint chicken stock
- 1 tsp red wine vinegar
- 2 tbs damson purée
- 1 tsp honey
- 1 bay leaf
- black pepper, ground
- Fry the chops on both sides in the oil. When browned remove and keep warm.
- Fry the onions until caramelised.
- Add other ingredients and bring to a simmer. Place the venison on top of the vegetables.
- Transfer the covered dish to a preheated oven (Mark 2/150°C/300°F) for approximately 1½-2½ hours. Check the venison after 1½ hours. Cooking times for venison vary depending on the age of the animal and whether it was farmed or wild.
- Once the venison is almost cooked, check stock for seasoning etc. and thicken with brown flour.
- Place the dish back in the oven for 10 minutes.
Serve with braised sliced potatoes, bacon rolls, redcurrant or rowan jelly, green vegetables such as broccoli, brussel sprouts or a purée of brussel sprouts and chestnuts.