The Puffing Billy's slow cooked Venison

We work closely with the Puffing Billy in Exton, being just five minutes away. It's also very handy for the butchery team at the end of a busy day! Their succulent slow cooked venison is paired with a celeriac puree, roasted plums and chestnuts to develop a sweet, earthy taste.

Difficulty:

Prep time: 45 minutes

Cook time: 4 hours

Serves: 4

The Puffing Billy's slow cooked Venison Image 1

The Puffing Billy's slow cooked Venison Image 2

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Game

Ingredients

For the venison

1 Large shoulder of venison
3 Medium finely diced onions
6 Large finely diced carrots
6 Celery sticks, finely diced
4 Cloves of garlic, finely chopped
1 Pint of good red wine (full bodied)
3 Cinnamon sticks, 2 star anise & 4 juniper berries, all tied in a muslin cloth
1 tbsp tomato puree
4 Bay leaves
2 Sprigs rosemary
2 Sprigs thyme
2 Pints chicken stock
Olive oil for cooking
Roasted chestnuts to garnish

For the celeriac puree

1/2 Small celeriac, roughly diced
1/2 Pint cream
50g Butter

For the roasted plums

6 Plums (any variety but not too sweet), halved and de-seeded
50g Caster sugar
15ml Quality balsamic vinegar

Method

For the venison

Seal the venison in a smoking-hot pan until the meat has browned.
Season the venison and place in a deep tray with all the venison ingredients. Cook for 4 hours on 160'C.
Once cooked, remove the venison and muslin cloth and leave to cool.
Place the remaining liquid in a pan and reduce by half or until thickened to your taste. Do not re-boil. Skim off any excess fat where necessary.
Portion the venison into 4 pieces and keep warm until ready to serve.

For the celeriac puree

Place all ingredients into a pan. Bring to the boil, then reduce to a simmer for 15 minutes.
Blitz all the ingredients in a food processor and season to taste. To get a really smooth texture you can pass the puree through a fine sieve.

For the plums

Place plums on greaseproof paper on a baking tray.
Sprinkle with sugar and balsamic vinegar then roast in a pre-heated oven at 180'C for 4 minutes.
Arrange all ingredients on a plate, garnish with chestnuts and serve with tenderstem broccoli.