Friday, April 18, 2014

Experimental Cookery 2014: Stewed Venison with Juniper and Bay

A colleague of Lady Chocolat was good enough to give us some venison recently. This was much appreciated, but did leave a little quandary as I had no idea how to cook it. Fortunately, Hugh came to the rescue with a recipe from "River Cottage Every Day".

The preparation was all rather easy - brown the meat, chop the veg, bring to a low simmer, and wait. We paired the stew with some mashed potatoes.

The end result was... okay. The venison was nice enough, but the stew itself was very watery. We'd had an issue with the quantities, as there wasn't as much venison as the recipe really demanded, while the cooking time was unchanged and so required plenty of liquid. This was fine, but I suspect affected the flavour quite badly. So the whole thing just didn't quite work. A shame.

Would we have this again? I think the answer is a hesitant "yes" - but only if we could rebalance the quantities of ingredients, meaning more venison for the pot. Without that, I don't think the whole will really work.

#14: "Blue at the Mizzen", by Patrick O'Brian
#15: "Festival of Death", by Jonathan Morris
#16: "Skinwalkers", by Wendy N. Wagner

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