Irish Venison Casserole with White Wine and Pearl Barley
Irish Venison Casserole with Red Wine and Pearl Barley
Serves 4
Preparation Time: 30 mins
Cooking Time: 1 hour
Ingredients
1/2 kilo cubed venison or mixed game (if Venison is bought as escalopes, then simply cut up with kitchen scissors)
Olive oil
Large onion, quartered and sliced
3-4 bay leaves
1 bouquet garni
3 x Baking potatoes peeled and cut into medium sixes cubes - 1 1/2 "
12
small Carrots, peeled cut into 3" lengths quartered into batons (I used Chantennay, which have terrific flavour)
50g Pearl barley (or 100 gms if not using buckwheat) (I added two small handfuls)
50g Buckwheat (optional)
2 x glasses red
wine
2 beef or chicken stock cubes
1 tbs Plain flour (or thickening granules)
A little extra boiling water to top up if necessary.
AND THIS IS WHAT YOU DO.....