Braised venison with butter beans

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the braised venison

  • 2 tbsp olive oil
  • 1kg/2lb 4oz venison haunch, diced into 10cm/4in pieces
  • 4 cooking chorizo sausages, cut into chunks
  • 1 onion, peeled and quartered
  • 3 sticks celery, roughly chopped
  • 1 fennel bulb, quartered
  • 2 tbsp tomato purée
  • 1 x 400g/14oz tin chopped tomatoes
  • 500ml/18fl oz Malbec red wine
  • 1 star anise
  • 3 sticks rosemary
  • 1 small bunch thyme
  • 2 bay leaves
  • 1 tsp peppercorns
  • 500ml/18fl oz dark chicken stock or pork stock

For the butter beans

  • 400g/14oz butter beans, soaked overnight in cold water then drained
  • ½ onion, cut in half
  • 1 garlic bulb, cut in half
  • ½ fennel bulb, cut in half
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 bay leaf
  • 4 tbsp olive oil

For the dressing

  • 6 spring onions
  • 1 lemon, juice and zest
  • 2 whole red chillies
  • 1 small bunch oregano
  • 1 small bunch thyme
  • 1 small bunch basil
  • 1 small bunch flatleaf parsley
  • 30ml/1fl oz olive oil
  • 1 garlic clove, minced
  • 2 tsp chilli flakes
  • 1 tbsp sweet smoked paprika
  • red wine vinegar, to taste
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