Screenshot 2015-04-07 12.44.33Serves 4


12 small venison leg steaks, 20g fresh lemon-thyme, 100g diced onion, 250ml red wine, 100g diced carrot, 500ml veal stock, 100g diced celery, 50g chopped garlic, 100g diced leek, Milled salt & pepper.



  1. In a hot pan sear the venison steaks
  2. Add the onion, carrot, celery, leek and garlic to the pan
  3. Add the thyme, veal stock and red wine
  4. Season well and place pan in the oven at 160ºC for four hours
  5. Check regularly to ensure steaks are covered and not drying out (add liquid if required)
  6. Once cooked remove from oven and rest before serving.