Braised Venison with Mustard and Porter RecipeOrigin: Britain Period: Traditional |
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This is a version of the classic Philippines Chicken in Vinegar Sauce adapted to be cooked slowly in a crockpot. Ingredients:
1 haunch of venison (about 1.5kg) Braised Venison with Mustard and Porter Preparation:Method:Spread the mustard over the entire surface of he meat then flatten the bacon by running the back of a knife along it then lay the bacon over the meat. Season with black pepper and place in a roasting dish. Pour the beer around the meat and add 1 tsp sugar and a sprig of thyme. Cover with a lid or kitchen foil then place in an oven pre-heated to 160°C and allow to braise slowly for about 120 minutes. During cooking base the meat every 20 minutes or so with the beer to ensure it remains moist. At the end of the cooking time pour the beer through a sieve into a saucepan. Remove the bacon from the meat and sprinkle the remaining brown sugar over the meat. Return to the oven and roast, uncovered, for a further 20 minutes to glaze the meat. After this time remove the meat from the oven and allow to rest for 10 minutes before carving and serving. In the meantime, place the pan containing the stock on the hob, bring to a simmer and allow to simmer whilst the meat is finishing. Serve the braised venison with roast potatoes and green vegetables and accompany with the sauce. |
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