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Venison braised in verjuice with chestnuts and pine mushrooms
Ingredients
- 1 kg deboned venison shoulder, cut into 4cm pieces
- 55 g (¼ cup) plain flour
- salt and pepper, to season
- 80 ml (⅓ cup) olive oil
- 1 onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery stalks, finely chopped
- 1 handful of picked woody herb leaves (such as rosemary, thyme and bay leaves)
- 375 ml (1½ cups) verjuice (see Note)
- 250 ml (1 cup) veal stock
- 3 cups thinly sliced pine or brown mushrooms
- 10-12 chestnuts, baked, peeled
- creamy potato mash, to serve
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