Cassoulet of Rothiemurchus Venison with Onion Chutney
|
|
Cassoulet of Rothiemurchus Venison with Onion Chutney
|
| Servings |
| 3persons |
|
|
Ingredients
- 350g Rothiemurchus venison haunchdiced
- Summer Harvest Rapeseed Oil
- 50g small dried beanse.g. flageolet or black eye peas
- 1tbsp chopped chervil or parsley
- a pinch bouquet garni
- 2tbsps homemade chutney
- 1 medium can of chopped tomatoesplus a can-full of water
- 1 small glass red wine
- Blackthorn Scottish sea salt
- Freshly milled black pepper
Instructions
- First soak beans in boiling water from the kettle, ideally an hour in advance.
- Heat a generous drizzle of oil in pan and seal venison pieces on all sides over a medium high heat.
- 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.
- Drain beans and add to pan. Add chutney, herbs and wine. Season.
- Simmer for an hour, lid on, until meat tender, beans soft and sauce delightfully thick.
- Serves 3, with rustic bread
Recipe Notes
Fine venison from Rothiemurchus Estate
Blackthorn Scottish Sea Salt from Scotland’s only Thorn Tower, in Ayrshire