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[The Dogmother]

This is for Liz

 

You can bung in whatever you like, but it's a good batch-bake for the freezer. I make mine in the slow cooker and leave it to cook overnight. We're lucky in being able to get venison pretty cheaply around these parts.

 

Venison sausages/chunks of venison

Mixed beans - you can use dried, or the Biona organic tinned mixed beans, a friend uses Seeds of Change 3 Bean Soup.

Chopped tomatoes

Tomato puree

Onions

Carrots (and whatever veg you have handy)

Garlic

Thyme

Bayleaf

Organic veggie stock cube

Red wine

 

Cut the sausages into chunks (you can use chunks of venison meat if you can get it) and fry to brown them well in a little olive oil. Add to the slow cooker.

 

Brown the onions and one clove of gralic, add to slow cooker. Chop and add any other veggies plus the mixed beans and herbs, season and add the stock cube after dissolving it in boiling water. Pop in some red wine to taste and leave to cook overnight.

 

This is delicious in the winter with some dumplings on top.

[carrie]

This sounds delicious, might try it when we go on hols, we go to Isle of Islay in Scotland where there is loads of venison and we love it.

[chickencam]

Thanks Clare I had only just spotted this Will give it a go in the autumn.

[Space Chick]

I'm not a fan of venison but I may try this with some beef pieces