Slow Cooked Venison with Wild Mushrooms serves 4

recipe provided by Ngaire Baker of Mercato

500gm diced venison

4 Tbsp flour

4 Tbsp extra virgin olive oil

1 onion

1 carrot

20gm Sabarot selection forestiere wild mushrooms

1 tin crushed tomatoes

100ml red wine

1 bay leaf

Soak the mushrooms in 1cup of warm water for 10 minutes then lift them out of the water. Line a strainer with a wet paper towel and strain the soaking water. Dice the onion and carrot. Heat an ovenproof pan on the cook top and add the oil, when hot quickly sauté the onion and carrot and then remove. Put the venison into a plastic bag and add the flour. Shake gently to coat the venison. Add the venison to the hot oil and brown. Return the vegetables along with the drained mushrooms to the venison. Add the red wine to deglaze the pan. Add the tomatoes and the water the mushrooms were soaked in along with the bay leaf. Cover the pan and cook slowly (150C) for 1½-2 hours.

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