Venison is delicious when it’s been slow-cooked for a few hours.
I started by pan-searing two venison shoulder steaks, before putting them in the slow cooker with 2 carrots, 1/2 punnet of blackberries, a diced red onion, some garlic, celery, a pinch of thyme and some basil. I only added a little bit of water (just enough to come about halfway up the contents of the slow cooker) – although this would be even better if you had fresh stock to hand.
I left this on ‘low’ for about 10 hours. I then drained off the liquid and reduced it down to a thick jus. While I was doing this, I put the other half punnet of blackberries in with the venison to warm up.
I made a creamy sweet potato colcannon to go on the side.