Ingredients
500g Silver Fern Farms’ venison diced
1 Tbsp of olive oil
2 onions, diced
2 cloves of crushed garlic
1 tsp of paprika
½ tsp of thyme
Black pepper
1 cup each of diced carrot, leek and celery
1 rasher of lean bacon, finely diced
1/3 cup of cranberries or cranberry jelly
1 Tbsp of tomato paste
100ml of red wine
½ tsp of vinegar
Zest of ½ lemon
1 tsp of Dijon mustard
100ml of reduced-salt beef stock
1 Tbsp of cornflour mixed in cold water
2 Tbsp lite sour cream
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Cooking Directions
Heat the olive oil in a frying pan; sauté the onions and garlic until transparent. Increase to a high heat and pan-fry the diced venison with the paprika, thyme and pepper until lightly browned. Reduce to a medium-high heat and sauté the lean bacon and vegetables until soft.
Add the cranberries, tomato paste, red wine, vinegar, lemon zest, mustard and reduced-salt stock. Bring to the boil. Reduce the heat, cover and simmer for one hour, or transfer to a casserole dish in a moderate oven for one hour. If necessary, thicken with cornflour and return to the heat for a couple of minutes.
Stir in the lite sour cream before serving. Serve with rice or potatoes. Makes a great pie filling and is excellent for crock pots.
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