I felt really tired when I woke up – I am too old to go to bed at 2 am and then feel human the next day! I wanted a green smoothie for breakfast to help revive me but it was raining too hard so I ate what was in the fridge instead: strawberries, banana, hazelnuts and almond milk.
I had bought some lovely smoked haddock at Cranbrook’s Farmers Market yesterday and I used it to make a kedgeree.
I blogged about making a kedgeree before here . I only had risotto rice so I used that and it worked very well.
We all love kedgeree so this was a very popular lunch choice.
After lunch the rain actually stopped and the sun shone brightly so I was able to snap a few pics of these beautiful tulips in my garden.
I got all excited about a walk with the dogs and then it rained again!
Another purchase in the market was some venison. I actually went in search of lamb shanks. I enjoy listening to Chris Evans’ breakfast show and he has raved about his wife’s lamb shanks several times. I couldn’t find any though so I bought 2 venison shanks instead.
Slow Cooked Venison Shanks
Ingredients (serves 6)
- 2 tbsp oil
- 1 large onion, peeled and chopped
- 4 carrots, peeled and chopped
- 2 large garlic cloves, peeled and crushed
- 1 can tomatoes
- Red wine, pour wine to the top of the empty tomato can
- 2 tbsp tomato puree
- 4 sprigs fresh thyme
- Salt and pepper
- 2 venison shanks
- Heat 1/2 the oil in a frying pan
- Add the onions and carrots and fry gently for 5 minutes
- Add the garlic and fry for another 5 minutes
- Add the tomatoes, wine, tomato puree, thyme and salt and pepper and bring to simmering point
- Pour in to the slow cooker and turn on to low
- Add the other 1 tbsp oil to the pan and heat
- Brown the venison shanks on all sides
- Place the venison shanks in to the sauce in the slow cooker
- Put the lid on the slow cooker and cook on low for 8 hours, occasionally turning the meat so all sides braise in the sauce.
I didn’t have any tomato puree so I blitzed a small jar of sundried tomatoes and used that instead which worked very well.
To serve with the venison I stir fried some broccoli and rainbow chard from the garden
and, as requested by Harvey, mashed potato.
It was good. Lovely tender and falling apart meat with a rich sauce.
As an accompaniment I served some redcurrant and port jelly
and a large glass or red wine.
I hope you had a relaxing Sunday too.