by Marie Milton

Created on: September 26, 2010

This recipe tastes great either with Venison or Beef. I have this meal nearly every Sunday evening. Especially when we have guests. I usually serve it with roast potatoes, steamed broccoli, and steamed swede. But feel free to add your own selection of trimmings. The recipe does not state this part, but I usually cut the meat up into slices and cook it for an extra 40 minutes to 1 hour. If the meat is a little chewy, this helps to tenderise it up a bit. It also makes it easier to eat.

INGREDIENTS:
1.1 - 1.4kg (2.5 - 3LB) Piece of Venison or Beef.
2 Tablespoons Olive Oil
2 Medium Onions, peeled and quartered
1 Garlic Clove, peeled and crushed
2 Medium carrots, peeled and roughly chopped
Herbs and spices (add for flavoring)
285ML (1/2 pint) Red Wine or Claret (if making for tea-totals, strong orange juice is perfectly adequate)
150ML (1/4 pint) Beef Stock
2 Level Tablespoons Plain (or all-purpose) flour
15g (1/2 oz) butter, softened
Salt and Pepper

Preparation Time: 40 Minutes
Cooking Time: 2 hours, minimum
Approximately serves four

METHOD:
Preheat the oven to 180 Degrees Celsius (350 Degrees Fahrenheit, Gas Mark 4).
The meat is to be cooked in a flame proof casserole dish. So keep this handy.
Oil a frying pan. Heat the carrots, onions, garlic until the vegetables glisten. Once done place these in the casserole dish.
Next brown the meat all over with the remaining oil in the frying pan. Once done carefully place the meat on top of the vegetables in the casserole dish.
Pour over and around the meat the beef stock, wine (claret or orange juice), herbs and spices, salt and pepper.
Cover and cook in the center of the oven for 1 and a half to 2 hours until tender.

In the meantime, make the roast potatoes.

Carefully transfer the meat to a heated serving dish, cover and keep hot. Strain the liquid into a measuring jug. There should be 425ml (3/4 pint).
Blend the flour with the softened butter and gradually whisk it into the hot liquid, stirring over a moderate heat until the sauce has thickened slightly.
Reduce the heat, season with salt and pepper and simmer for 2-3 minutes.
Pour into a gravy boat and serve with the meat.

Steam the vegetables. And serve with red wine.

This rich, dark meat combines with everyday carrots and onions to create a winner for you to put before your family and friends.

Original recipe from The Cooks Scrapbook

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