There are many great red wine stews in the world whether that be beef bourguignon or a classic red ragu. At the heart of each is a balance of flavours that work together.
Venison in this stew, with its strong game flavour, can stand up to the red wine and garlic. Gentle Japanese influences of dried shiitakes and miso deliver more flavour than using cooked mushrooms in the dish.
Serves: 4
Time: 1.5-2 Hours
Difficulty: Straight Forward
600g of Venison Shoulder
4 tablespoons of Plain Flour
6 Shallots
4 dried Shiitake Mushrooms
3 cloves of Garlic
1 Bay Leaf
4 cloves of Garlic
1 tablespoon of Barley Miso
1 tablespoon of Worcestershire Sauce
200ml of Beef Stock
500ml of Red Wine
1. Dice the venison into small pieces and toss in the flour. Grind the mushroom in a spice grinder or cut into thin strips. Peel the shallots and cut off the roots.
2. Add a small amount of oil to a large casserole dish. Add the venison in batches and brown. Remove from the pan and set aside.
3. Add all the remaining ingredients to the casserole dish. Bring to a simmer.
4. Return the venison into the casserole dish and add the mushroom.
5. Simmer for 1-1.5 hours until the meat is tender and the sauce is thick. Add extra water if needed.
6. Serve with potatoes and greens.
Recipes from my kitchen, Edinburgh, Scotland 