Slow-Cooked Venison With Red Wine And Rosemary

• 3 tbsp olive oil
• 680g Diced Venison
• 1 large carrot, finely chopped
• 1 large onion, finely chopped
• Leaves of 1 large rosemary sprig, chopped
• 4 tbsp Double Concentrated Tomato Puree
• 500ml red wine
• 500ml chicken stock

1. 1. Heat the oil in a large, heavy-based, flameproof casserole dish over a high heat. Season the meat and fry half of it in the dish for 5 minutes, turning once or twice until the meat is well browned. Transfer to a plate then repeat with the remaining meat. Set the venison to one side.
2. 2. Place the carrot and onion in the pan and cook for 3 minutes, or until the vegetables are beginning to soften. Add the rosemary and tomato puree, and cook for a further 2 minutes, stirring from time to time.
3. 3. Return the meat to the pan, add the wine and stock then bring to the boil. Reduce to a gentle simmer, then cover and cook for 11/2 hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes until the sauce is reduced, stirring as necessary.
4. 4. Using the back of a spoon, roughly break up the diced venison. Check the seasoning and serve stirred through fresh Basil Pappardelle or other wide noodle.
5. Cook's tips
6. This stew can be made ahead and refrigerated overnight or frozen. If frozen, defrost thoroughly before heating gently in a pan with a little extra stock or water, until piping hot.
7. Drinks recommendation:
8. Serve with a medium-bodied red.

olive oil, carrot, onion, rosemary sprig, tomato puruee, red wine, chicken stock

Taken from www.epicurious.com/recipes/member/views/slow-cooked-venison-with-red-wine-and-rosemary-50069486 (may not work)