Venison Provencal
Serves 6
Method:
First prepare the marinade. In a sauce pan soften the carrot, onion and celery in 20ml olive oil. Add the wine together with the cloves, bay leaves and thyme and bring to the boil. Simmer for 10 minutes then remove from the heat and cool thoroughly before adding the meat. Leave overnight.
Next day drain the meat, reserving the marinade. Put the meat, onions and bacon, in a heavy casserole and add the cepes, tomatoes, herbs, orange peel and garlic. Cover with the strained marinade and season to taste. Cover the pan and simmer for 2 ½ hours approximately (or until the venison is tender), after 2 hours add the black olives and the fresh mushrooms.
Serve with roasted cherry tomatoes on the vine and sprinkle with parsley.
