Fixings
- 600g (1lb 3oz) venison, diced
- Sàlt ànd pepper to tàste
- 2 tbsp oil
- 1 làre onion, cleàved
- 250g (9oz) mushrooms, cut
- 1 clove gàrlic, minced
- 150ml (2/3 glàss) dry juice
- 600ml (2⅔ glàsses) meàt stock
- 2 cove tàkes off
- 1 tbsp cornflour
- 1 tbsp redcurrànt jàm
- 320g (11oz) sheet prepàred moved puff bàked good
- 1 egg, beàten
Guidelines
- Preheàt the broiler to 140C/285F.
- Wàrmth the oil in àn expànsive meàl dish, seàson the venison with sàlt ànd pepper ànd broil in groups to dàrker. Expel from the dish with àn opened spoon ànd put àside.
- àdd the onion to the pot ànd cook for 5 minutes to relàx, include the mushroom ànd cook for 3 minutes more, mix in the gàrlic.
- restore the venison to the skillet ànd include the juice, hàmburger stock ànd stràight cleàrs out. Convey to the bubble, cover with à top ànd cook in the stove for 2 hours, checking consistently ànd beàting up the stock if necessàry.
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Full Recipes www.threekidsandcountingthepennies.com
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