Venison with mulled wine and kale

 In Autumn, Game, Ingredients, Meat, Poultry & Game, Slow Cooked, Stews, Winter

The Christmas festivities have passed, the leftovers eaten or frozen, the new year steak pie well and truly finished. In fact the last vestige of the season is the bottle of mulled wine that you won in a tombola somewhere. And while you can’t face drinking it, what you can do is drown a pound of venison in it. Red wine always marries well with this rich game, perfect for a cold January evening, but the mulling spices give an added warmth, enhancing the flavour of the meat while imparting a sultry sweetness to the resulting gravy, while kale delivers an iron rich green hit to the proceedings. It was so good I’m thinking of stocking up on the discounted offerings.

Venison with mulled wine and kale

(serves 2)

500g diced venison
1 onion chopped
2 cloves garlic chopped
1 tsp black peppercorns
1 small sprig rosemary
1 tsp sea salt
1 bay leaf
30g beef dripping
400-500ml mulled wine

100g curly kale leaf roughly chopped

  • In a heavy based pan add all the ingredients except the kale. Bring to the boil and then turn down to a simmer on the lowest setting on the hob;
  • Simmer for 2.5-3 hours until the meat is tender, if the pan is starting to dry out then add a little more wine if you have, or water if you don’t;
  • For the last ten minutes add the chopped kale, letting it steam above the stew for a couple of minutes and then stirring through. Remove the bay, and rosemary, and serve.

Venison with mulled wine

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