| Ingredients: |
 |
2lbs diced Venison Shoulder
(can also use beef, lamb or pork) |
|
1cup diced carrots |
|
1cup diced onion |
|
1cup diced celery |
|
2cups diced new potato (skin on) |
|
1cup all purpose flour |
|
1cup Port or Red Wine |
|
1/2 cup orange juice |
|
1cup frozen cranberries |
|
Zest from 2 oranges |
|
Rosemary sprigs |
|
Bay leaves |
|
Salt & pepper |
Method:
In a hot sauté pan brown the diced venison shoulder.
Add in carrots, celery and onions, cook till soft. Dust with
the flour and sauté till all pieces are coated, allow
the flour to brown slightly. Deglaze with the Port wine and
orange juice. Add in the diced potato, orange zest, cranberries,
fresh rosemary and bay leaves. Allow to simmer for approx.
1 hour. Adjust flavour with salt and pepper, and serve.
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