Ragout Of Venison
|Venison shoulder/Other stewing part||1 1⁄2 Pound (700 Gram)|
|Garlic||1 Clove (5 gm), skinned, crushed|
|Freshly ground pepper||To Taste|
|Vinegar||10 Milliliter (2 Teaspoon)|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Bacon (streaky) rashers||4 Ounce, rinded and diced (100 Gram)|
|Butter/Margarine||2 Ounce (50 Gram)|
|Onions||2 , skinned and sliced|
|Carrots||2 Large, pared and sliced|
|Flour||45 Milliliter (3 Level Tablespoon)|
|Stock||1⁄2 Pint (300 Milliliter)|
Cut the meat into 5-cm (2-in) cubes and put it in a deep dish.
Mix together the garlic, seasoning, bayleaf, vinegar and wine and pour it over the venison.
Leave to marinade for up to 12 hours, stirring frequently.
Strain the marinade and reserve it.
Pat the meat dry, using a piece of absorbent kitchen paper.
Lightly fry the bacon in the fat in the uncovered pressure cooker, then remove it and fry the meat until it is well browned.
Remove the meat, fry the vegetables then put them with the meat.
Sprinkle the flour into the remaining fat in the cooker and brown it, then take it out of cooker to use later.
Return the meat, bacon and vegetables to the cooker, adding seasoning, the marinade liquid and the stock.
Put on the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure quickly.
Add the browned flour, return the cooker to the heat and bring the contents to the boil uncovered, whisking until the ragout thickens.
Adjust the seasoning and serve with creamed potatoes and redcurrant jelly.