Dinner: Braised Venison

Dr Assem Malhotra is one of the leading campaigners for the Action on Sugar group set up in the UK . The aim of this group is to raise people’s awareness of the amount of sugar in the everyday food that they consume and the damage it is doing to their health. This also is extremely relevant for Ireland where our health service is under such pressure, but yet we don’t seem to have a significant policy on metabolic disease prevention. Let’s try our best to avoid needing to go to those hospitals in the first place. An LCHF diet will most certainly help. A sugar tax would also help!

Todays dinner is Braised Venison. Sometimes we get a gift of some venison from a friend which allows this lovely dinner to be made.

  • 1  onion finely chopped
  • 2 cloves of garlic finely minced
  • 1 small carrot finely chopped
  • 2 sticks of celery finely chopped
  • 1/2 small turnip chopped into chunks
  • 600g (21 oz) of venison pieces
  • 1 heaped teaspoon of juniper berries
  • A handful of fresh thyme
  • A bay leaf, salt and pepper

Gently sautee the onion, carrots, celery and garlic in some fat (any good fat of your choice, not vegetable oil) in a heavy based pot for about 10 minutes. Add the venison and brown. Grind the juniper berries in a mortar and pestle and add to the pot with a handful of finely chopped fresh thyme. You could also add a glass of red wine if you wish to make it richer, but I prefer to drink it from a glass if I have it!

Cover the cooking ingredients with boiling water or hot stock if you have it, add the bayleaf and season well. Transfer to the oven for 2 hours at 170 deg C or until the venison is tender. Serve with a non starchy vegetable of your choice, here it’s steamed white cabbage.