Venison recipe 2


	GLENFERNATE FRESH MEAT

BRAISED VENISON with MUSTARD and ALE

The shoulder cut is very tasty but has to be braised because it is less tender than the saddle. There is virtually no fat on the shoulder so you have to lard it: Cut strips of back bacon (or butter or margarine) and put them in the freezer. Make incisions in the meat with a kitchen knife and insert the hard fat in the slits.

This recipe serves six.

1.3 kg (3lb) rolled shoulder of venison	3 tablespoons French mustard
Chilled fat, for larding	Seasoning
600 ml (20 fl oz) brown ale	2 tablespoons dark brown sugar (optional - but why not!)

Lard the meat and spread the mustard all over it. Put it in an oven-proof dish and pour the ale around it.

Cover the dish and braise slowly, 325F (160C).or Gas Mark 3 for two hours or until tender. During the cooking, baste the meat frequently with the ale.

Skim the sauce and season it. You can now either serve the meat at this stage, or you can glaze it by sprinkling it with the sugar and and returning it to the oven for another 20-30 minutes.