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A recipe from Cameron McPherson - Selkirks
Braised Venison with Pearl Barley & Gremolata
INGREDIENTS
1kg venison leg cut to 2cm dice
2 garlic cloves crushed
50ml vegetable oil
1 cinnamon stick
2T yellow mustard seeds
1 ½ l beef stock
½ cup diced currants
2 onions diced
50g flour
1t ground ginger
4 star anise
1T fennel seeds
½ cup pearl barley
salt & pepper to taste
METHOD
Dry roast all spices in 220 degree oven for 5 mins.
Dust venison with flour and brown in a hot fry pan with a little oil (best done in a few batches). Mix all ingredients into a 5 litre pot and cook over a low heat for 2-3hours till very tender.
Gremolata
zest of 1 lemon
1 clove garlic crushed
1 bunch parsley roughly chopped
Mix all ingredients together
Serve with steamed rice or couscous topped with the gremolata.
Serves 6
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