Serve with steamed green beans.
|1 Tbsp||Olive oil|
|750 g||Venison, venison shoulder is recommended, diced (Main)|
|1||Red onion, sliced|
|125 g||Mushrooms, sliced|
|2 optional||Garlic cloves, finely chopped|
|200 ml||Red wine|
|250 ml||Lamb stock, or chicken stock|
|2 tsp||Redcurrant jelly|
|2 tsp||Tomato puree|
|1 tsp||Black peppercorns, roughly crushed|
|40 g||Butter, diced|
|250 g||Self raising flour|
|125 g||Gorgonzola, rind removed and diced|
|3 Tbsp||Parsley, or use chives|
|4 Tbsp||Milk, add a little more if needed|
- Preheat the slow cooker if necessary - see manufacturer's instructions.
- Heat the butter and oil in a large frying pan, add the diced venison, a few pieces at a time, until all the meat has been added, then fry until evenly browned. Transfer to a plate.
- Add the onion and fry for five minutes. Stir in the mushrooms, garlic (if using) and flour, and cook for one minute.
- Stir in the wine, stock, tomato puree, redcurrant jelly, peppercorns and salt and bring to the boil.
- Spoon the venison into the pot, add the hot wine mixture and press the venison below the surface. Cover and cook on low for eight to 10 hours.
- Place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
- Stir in a little salt and pepper, the cheese and herbs. Reserve one tablespoon of egg for glazing and add the rest. Gradually mix in enough milk to make a soft dough.
- Lightly knead, then pat the dough into a thick oval or round that is a little smaller than the top of your slow cooker.
- Cut it into eight wedges and arrange, spaced slightly apart, on top of the venison. Cover and cook on high for 45 minutes to one hour.
- Brush the scones with the reserved egg and brown under the grill. Serve with green beans.