Venison Damascene

To accompany: Pinot Noir

Notes:

1. 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.
2. 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.
3. 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.

Ingredients:

• 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
• thyme
• black pepper, ground

Method:

1. Fry the chops on both sides in the oil. When browned remove and keep warm.
2. Fry the onions until caramelised.
3. Add other ingredients and bring to a simmer. Place the venison on top of the vegetables.
4. 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.
5. Once the venison is almost cooked, check stock for seasoning etc. and thicken with brown flour.
6. 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.

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