Jamie Oliver’s Shin Stew


2 red onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 sticks celery, trimmed and roughly chopped
4 cloves garlic, unpeeled
A few sprigs fresh rosemary
2 bay leaves
1 small handful dried porcini
1 stick cinnamon
1 kg quality shin of beef, bone removed, trimmed and cut into 5cm pieces
Sea salt
Freshly ground black pepper
1 tablespoon flour
2 x 400 g good-quality tinned plum tomatoes
⅔ bottle Chianti


Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.

This recipe is adapted from:
Cook with Jamie by Jamie Oliver

Venison Casserole with Beer


900g boned venison shoulder
2 tbsp oil
2 onions, peeled and roughly chopped
150g piece smoked streaky bacon or pancetta diced
1 tbsp plain flour
300ml beef or venison stock
300ml brown ale
2tsp soft light brown sugar
2 garlic cloves, peeled and crushed
1-2 bay leaves
2 sprigs of thyme

Roasted baby carrots to serve


Preheat the oven to 130C/Gas Mark 2.Cut the venison into 3cm/1½” cubes. Heat 1 tbsp oil in a flameproof casserole dish. Fry the venison in batches for 5-6 minutes until browned on all sides, adding a little extra oil as necessary. Transfer to a plate with a slotted spoon. Add onions to the casserole and fry for 2-3 minutes, stirring occasionally until lightly browned, add the bacon and fry for a further 2 minutes. Return all the meat and any accumulated juices to the pan. Add the garlic then stir in the flour. Gradually stir in the stock and ale, scraping up any juices stuck to the bottom of the pan. Heat, stirring until it simmers. Add in the sugar, bay leaves and thyme and season with freshly ground black pepper. Cover the casserole with a tight fitting lid or foil and cook in the oven for at least 2 hours or until the meat is tender.

Roast loin of venison


800g of Fallow Venison loin approx 200g per person
1 butternut pumpkin peeled halved and deseeded
200g Girolle mushrooms
1 Travise
100g butter
Olive oil
50ml chicken stock
1 lemon
Small amount of chopped parsley
Rock Salt


Cut the venison loin into four equal pieces. Next, cut twelve thick equal pieces from the butternut reserving the trimmings for your puree. Wash the girolle mushrooms by submerging in a bowl of water briefly and drain well. Cut the root end off the Travise so it falls apart into individual leaves and take twelve of the nicest leaves.

For the butternut puree

Using the trimmings of the butternut gently cook in a pan with a little butter being careful not to let it colour. When the butternut is soft, add the mix to a food blender and puree until silky smooth.

Using a large pre-heated pan add a little butter and olive oil. Season the venison with salt and pepper, place in the pan and colour on all sides. This will take about four to five minutes. Make sure you turn the venison continuously and do not over cook it, as the meat will dry out; you should be aiming for a nice pink colour. When this is done, leave to rest in a warm place above an oven or under a cloth. Using the same pan, add a little oil and colour the butternut pieces, then reduce the heat slightly and add a tiny amount of chicken stock and cook until almost soft then add the washed girolles, increasing the heat. Cook for one minute tossing the pan two to three times. Then add the Travise leaves and keep on the heat for a further minute until the Travise becomes limp and wilted. Add a squeeze of lemon, a further knob of butter and the chopped parsley and finally season.

To serve, arrange on a plate with pieces of butternut, Travise, girolles and venison with small amounts of butternut puree in between to make a rustic but an attractive looking dish.  Finish with a small amount of the cooking juice and rock salt.

This recipe is from Great British Chefs, from Andy McLeish

Red Wine Marinade


Makes 1 litre (1 3⁄4 pts)
750ml (1 bottle) red wine
100ml (3fl oz) red wine vinegar
150ml (1⁄4 pint) olive oil
1⁄4 teaspoon ground black pepper
2 onions sliced
2 cloves garlic, crushed
2 bay leaves
1 teaspoon dried thyme


Bring all the ingredients to the boil, boil for 2 minutes, then allow to cool. Immerse the meat in it as desired, from 2 hours to 2 days. Wipe dry thoroughly before browning and use as the cooking liquid if desired.