A hearty meal, cooked slowly during the day, to warm your heart on a cold winters evening
4 Venison shanks (thawed if from the freezer)
4 Cloves garlic (finely chopped)
2 Large carrots (chopped)
1 Large onion (chopped)
200g Button mushrooms (quartered)
2 tbsp Tomato puree
1 tsp chilli flakes (just to add a little zing)
Handful of fresh parsley
Half handful fresh rosemary
1 Bay leaf
2 tbsp frying oil
1 Bottle of full bodied ale (or stout if you prefer)
400ml of venison stock (or beef)
Salt and pepper
1. In a hot deep pan brown the shanks using the frying oil and then place in a slow cooker (you may want to do them one at a time to keep the pan and oil hot)
2. Now fry the onions until soft (not browned) and then add the garlic. Cook for 4-5 minutes, stirring continuously. Reduce the heat if it starts to burn.
3. Turn the heat down to medium and add the carrots and tomato puree. Cook for a further 5 minutes.
4. Transfer the vegetables to the slow cooker. Add the stock and the ale. Set the heat to high and cook for 3-4 hours or medium for 5-6 hours or low for 8-9 hours
5. Once cooked, reduce the heat to low in the slow cooker (if originally on high), taste and season if necessary. Now boil some potatoes to make mash.
6. Serve the shanks and vegetables (without the herbs) on top of the mash.