A braised Red Deer recipe you will come back to again and again. Balsamic vinegar brings out the best in braised Red Deer. Pair with vegetables for a tasty meal.
Bring the meat to room temperature and pat dry with kitchen paper.
Heat the oil in a large braising pan (one with a lid). Sear the meat in 3 batches until lightly browned, remove and set aside.
Add the onions, garlic, and carrots to the pan and cook for 2-3 minutes.
Deglaze the pan with balsamic vinegar. Return the meat and any of the meat juices to the pan and reduce until nearly all liquid has evaporated. Add the stock, cloves and cinnamon. Bring to the boil, then cover with a lid and reduce the heat.
Simmer on the hob for 60-70 minutes.
Remove the lid and reduce the sauce until slightly thickened.
Sprinkle with chocolate and wait 2-3 minutes so that the chocolate melts.
Stir gently, season with a little salt and pepper, serve the stew on a preheated plate and sprinkle with parsley.
Serve with herb dumplings or pumpkin potato mash.
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https://www.donaldrussell.com/braised-red-deer-stew-with-chocolate-and-cinnamon.html29184Braised Red Deer Stew with Chocolate and Cinnamonhttps://www.donaldrussell.com/media/catalog/product/r/e/reddeer.jpg00GBPInStock/Guides/Recipes/Game recipes/Guides/Recipes/Slow-cooked recipes<p>Serve with herb dumplings or pumpkin potato mash.</p> <p>A braised Red Deer recipe you will come back to again and again. Balsamic vinegar brings out the best in braised Red Deer. Pair with vegetables for a tasty meal.</p>GBP00https://www.donaldrussell.com/media/catalog/product/r/d/rd1.jpgRD1161Arecipe-£0.00 per kgNoCasseroles, Comfort foodGame
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