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Recipe by Caroline

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1. Soak the porcini mushrooms in 200ml of boiling water and in a separate bowl, toss the chunks of meat in the seasoned flour.
2. Heat the olive oil in a large heavy-based saucepan. Fry the onions gently for 5 - 10 mins or until softened.
3. Stir in the garlic, floured meats, sausages (if using) and pancetta and once browned, pour in the red wine and stock. Add the porcini mushrooms and soaking water, and the herbs. Season with salt and freshly ground pepper and bring to the boil. Turn down to a simmer, cover and cook for an hour.
4. Add the chestnut mushrooms and cook for a further 30 mins or until the venison is tender. Thicken with cornflour, if using.
5. Season to taste, transfer to four plates and garnish with a sprig of rosemary. Serve with mashed potato or brown rice.

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• Hilarity

  03 February 2008

  Hilarity commented on this recipe

  I have printed out this recipe, but the ingredients list won't print.

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• deeksie

  04 February 2008

  deeksie commented on this recipe

  I had the same problem as Hilarity above. Ingedient list will not print

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• Caroline

  06 February 2008

  Caroline commented on this recipe

  Thanks for pointing out the problem Hilarity and deeksie - we have managed to fix it so you shouldn't have any more problems printing. Happy cooking! Caroline.

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• kate

  16 February 2008

  kate rated and commented on this recipe

  

  Very tasty, it went down well on a cold winter's day. I added the herby cobblers fron the herby lamb cobber, GF March 2008 and they complimented it very well.

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• Bazza

  07 September 2008

  Bazza commented on this recipe

  Why do all recipes print in such microscopic script?

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http://www.bbcgoodfood.com/recipes/5180/

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Ingredients

• 10g dried porcini mushrooms
• 500g venison and wild boar, cut into 4cm chunks
• 1 tbsp flour, seasoned with black pepper
• 1 - 2 tbsp olive oil
• 2 onions, roughly chopped
• 3 garlic cloves, crushed
• 4 wild boar sausages (optional)
• 85g pancetta, cubed
• 750ml red wine
• 200ml venison or beef stock
• 4 sprigs thyme
• 2 sprigs rosemary
• 250g chestnut mushrooms, quartered
• cornflour, to thicken (optional)
• To serve
• Mashed potato or brown rice
• 4 sprigs rosemary

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Serves 4

Preparation and cooking times

Ingredients

• 10g dried porcini mushrooms
• 500g venison and wild boar, cut into 4cm chunks
• 1 tbsp flour, seasoned with black pepper
• 1 - 2 tbsp olive oil
• 2 onions, roughly chopped
• 3 garlic cloves, crushed
• 4 wild boar sausages (optional)
• 85g pancetta, cubed
• 750ml red wine
• 200ml venison or beef stock
• 4 sprigs thyme
• 2 sprigs rosemary
• 250g chestnut mushrooms, quartered
• cornflour, to thicken (optional)
• To serve
• Mashed potato or brown rice
• 4 sprigs rosemary

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