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Venison shanks, juniper & redcurrants
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Total Time:
4 hours 30 minutes
Savor the rich taste of venison in a comforting stew using traditional seasonings. Substitute diced shoulder if shanks are unavailable.
Ingredients:
  • 4 venison shanks
  • 1½ tablespoons juniper berries
  • 1 large knob of butter
  • olive oil
  • 4 red onions
  • 2 celery stalks
  • 2 punnets of redcurrants
  • 300 ml red wine
  • a few sprigs of fresh rosemary
  • 800 ml organic beef stock
Instructions:
  • Sprinkle sea salt, black pepper, and crushed juniper berries over the shanks. Brown the meat in a large casserole pan with butter and oil. Set aside. Cook onion and celery until softened. Add currants, wine, rosemary, and stock. Simmer for 4 hours. Remove shanks. Thicken sauce, shred meat, then return to pan to heat through. Serve with neeps 'n' tatties.

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