Cassoulet of Rothiemurchus Venison with Onion Chutney

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

Buy our latest book...

Recent Recipes

Fragrant Hemp Seed & Cherry Slice

This wonderfully #hygge combo of roasted hemp seeds, mint, lavender and rose petals, serve not only as a relaxing enjoyable infusion but also adding extra nuances to your favourite sponge.

Read More »

Chanterelle Soufflé Omelette

A forest walk provided our first late summer chanterelles. As I brushed each one with my clean paintbrush, kept in a drawer for such occasions, I pondered on what to cook and decided on this omelette. Yes that would do nicely so here is my version for two.

Read More »

Organic native Shetland beef pot roast:

This fabulous Native Shetland Kye, farmed on Uradale by the Eunson family, is on Slow Food’s International Ark of Taste as a heritage food to be treasured and enjoyed. Available locally on Shetland & by mail order. We buy it regularly and it’s absolutely delicious.

Read More »