This was the main course dish that won me a place in the Final of the Hampshire Chef of the Year 1999 Competition, using ingredients sourced from New Forest suppliers.
Local alternatives may well be just as acceptable. This dish has a slightly sweet flavour, which will 'convert' anyone lacking a taste for game immediately!
Serves 10 - 12
INGREDIENTS
5lbs New Forest (Ipley Manor) Venison 150cl New Forest (Somerley House) Nectar 350g New Forest Rhubarb and Ginger Jam 3-4 shallots handful assorted Mrs Tee's New Forest Mushrooms vegetable or olive oil, butter or equivalent fresh garden or market vegetables
METHOD
1.Marinade the venison in the Nectar for at least eight hours. 2.Remove the venison and pan-fry to seal, then return to the marinade mixture. 3.Lightly fry the mushrooms and shallots and add to the casserole. 4.Cook in the oven on a medium heat for approximately 30 min-utes or until tender. 5.Serve with fresh vegetables, such as new potatoes, broccoli, cauliflower, carrots and garden peas.
Converted for the new archive on 25 January 2001. Some images and formatting may have been lost in the conversion.
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