Venison Braised with Rum is a modern British recipe (based on a French original) for a classic dish of venison meat flambeed in rum then braised with wine, vegetables and bacon which is served with a bread-thickened sauce of the pan juices. The full recipe is presented here and I hope you enjoy this classic French version of: Venison Braised with Rum.
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Ingredients:
1kg venison (fillet or haunch, for preference)
2 tbsp butter
2 tbsp rum
120g bacon, coarsely chopped
1 carrot, coarsely chopped
4 onions, coarsely chopped
1 tomato, coarsely chopped
2 garlic cloves, coarsely chopped
4 tbsp plain flour
375g dry white wine
1 bouquet garni (tie a spring of thyme, parsley, sage and rosemary in a leek leaf)
peel of 1 orange
pinch of sugar
salt and freshly-ground black pepper, to taste
2 slices white bread
2 tbsp rum
Method:
Heat the butter in the base of a flame-proof casserole and use to brown the venison meat all over. Add the 2 tbsp rum to a ladle, set alight and pour over the meat. Sprinkle the flour into the dish and stir to combine then surround the meat with the bacon, carrot, onions, tomato and garlic.
Pour in the wine and stir to mix. Season to taste then add the bouquet garni, cover the pan and allow to simmer gently for 45 minutes. When the dish is almost ready soak the bread in the remaining rum then place in a blender and chop. Stir the bread into the sauce to thicken it. (if the sauce is too thick then add a little meat stock).
Remove the venison from the pan and slice. Serve with the vegetable sauce.
