Langham’s Aegir Pot-Roasted Venison: Serves 4
2 venison shanks approx 60kg each – available from Rother Valley Organic pop up shop at Nyewood or Hill Ash Farm.
100g smoked lardons
1 large carrot chopped
I medium onion chopped
1 red pepper chopped
1 large stick of celery chopped
1-2 tbls flour or cornflour
A small amount of oil
Red currant jelly
Either 700 ml Langham’s Aegir or a 500ml bottle of Aegir and 200 ml of beef stock
A casserole dish with a tight fitting lid which can go on the hob and in the oven.
Heat the oven to 130C
Brown the shanks all over in a little oil in a frying pan, remove and place them in a
Gently fry the lardons in the same pan, add the vegetables and fry until soft (add a little
more oil if necessary).
Mix in a 1-2 tbls of flour or cornflour to thicken and cook briefly, then pour in the Aegir or
Aegir and stock.
Stir in a good tbls of redcurrant jelly until it has dissolved.
Add it all to the venison shanks. Bring the contents of the casserole up to simmer, place on
a tight fitting lid then put it into a low oven at 130C for 3-4 hours until the meat will fall
easily off the bones.
Many thanks to friend of the brewery, Caroline Douglas, for sharing this recipe with us.
Do contact us with further recipe ideas, if you have them.
Caroline also shared this link to recipes on the BBC Good Food website. Enjoy!