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Venison loin and bolognese
Ingredients
Fresh Meat
- 600g of loin of venison, bone out
- 200g of venison mince
- 2kg venison bones
Fruit & Vegetables
- 50g of carrots, finely diced
- 50g of onion, finely diced
- 50g of celery, finely diced
- 1 garlic clove, minced
- 1 plum tomato, peeled and diced
- 1/2 carrot, diced
- 1/2 leek, diced
- 1/2 onion, diced
- 4 juniper berries
- 2 juniper berries, crushed
- 1 celeriac, cut into medium cubes
- 1 garlic clove, bruised
Salad & Fresh Herbs
- 1 tsp fresh thyme, chopped
- 2 sprigs of fresh thyme
- 2 bay leaves
- 2 sprigs of fresh thyme
Beverages
- 200ml of red wine
- 750ml of red wine
- 200ml of port, cooked until reduced to 30ml
Cooking Sauces
- 500ml of brown chicken stock
- 1000ml of brown chicken stock
Store Cupboard
- 1/4 juniper powder, teaspoon
- 1 tsp redcurrant jelly
- 1 tsp redcurrant jelly
- chicken stock, enough to cover
- salt
- ground black pepper
Oils & Vinegars
- olive oil
- 50ml of sherry vinegar
- vegetable oil
Delicatessen
- 300ml of veal stock, concentrated
Dairy
- 200ml of double cream
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