Venison is one of the leanest meats and is delicious. I bought some frozen haunch of venison from a good local butchers shop. There is a limited season for fresh venison so I will be asking what they have at the end of September.
I have been trawling for venison recipes online. I don’t want to overcook it and it looks like a lowish temperature and shortish cooking time should do the job.
While I was at the butchers I spotted some shin of beef. A joint that will need a long roast at a low temperature, ideal for stews. Dusting in flour and browning started my shin of beef stew. Some parsnips, leeks and carrots were added and then some miso soup paste instead of the usual beef stock cube.
Shin of beef is a bit sinewy, but the flavour of the liquid should be amazing. My stews tend to be more soup like than traditional stews and I cook the potatoes separately, occasionally I add some chilli to give it a kick.
odespinner 