Cassoulet of Rothiemurchus Venison with Onion Chutney
Print Recipe
Servings
3 persons
Servings
3 persons
Cassoulet of Rothiemurchus Venison with Onion Chutney
Print Recipe
Servings
3 persons
Servings
3 persons
Instructions
  1. First soak beans in boiling water from the kettle, ideally an hour in advance.
  2. Heat a generous drizzle of oil in pan and seal venison pieces on all sides over a medium high heat.
  3. Add tinned tomatoes and liquid refill to pan. Stir to loosen any pieces of venison and to ensure all the flavour will be in the sauce.
  4. Drain beans and add to pan. Add chutney, herbs and wine. Season.
  5. Simmer for an hour, lid on, until meat tender, beans soft and sauce delightfully thick.
  6. Serves 3, with rustic bread
Recipe Notes

Fine venison from Rothiemurchus Estate 

Scottish rapeseed oil from Supernature

Tasty chutney from Arran Fine Foods

Blackthorn Scottish Sea Salt from Scotland's only Thorn Tower, in Ayrshire

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