Cassoulet of Rothiemurchus Venison with Onion Chutney
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Cassoulet of Rothiemurchus Venison with Onion Chutney
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| Servings |
| 3persons |
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Ingredients
- 350g Rothiemurchus venison haunchdiced
- Supernature rapeseed oil
- 50g small dried beanse.g. flageolet or black eye peas
- 1tbsp chopped chervil or parsley
- a pinch bouquet garni
- 2tbsps Arran Onion 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
Scottish rapeseed oil from Supernature
Tasty chutney from Arran Fine Foods
Blackthorn Scottish Sea Salt from Scotland’s only Thorn Tower, in Ayrshire