Slow Cooked Lamb (or Venison) with Cherries and Spring Onions

A badly lit photo - sorry! This is very nice, not very slow but a scrumptious Autumn dish with  Eastern Mediterranean flavours.

To serve 2:
400g lamb shoulder or venison, cubed
12 spring onions, sliced
Grated zest and juice of 1 lemon
150ml stock
2 tbsp dried cherries
Small bunch of flatleaf parsley, chopped
Tbsp toasted pinenuts to serve

• Fry the lamb or venison for 3-5 minutes until browned in olive oil in a large non stick saucepan
• Add the spring onions and cook for another 5 minutes
• Add the lemon zest and juice, and the stock then simmer over a low heat for 1&1/2 hours until the meat is tender
• Stir in the cherries and parsley towards the end of cooking
• Serve with the pine nuts sprinkled over

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Venison with Blueberry Sauce

This is really very nice and no chopping which is always good! Here I have served it with rice and samphire (rubbish photo - sorry! but it would work equally well with potatoes and veg. Serves 2.

125g Blueberries
3 tbsp Sherry
Pinch of sugar
1/2 tbsp Balsamic Vinegar
2 tbsp Orange Juice
1 tsp Butter Substitute
2 Venison Steaks

• Put the blueberries in a small saucepan with the sherry and sugar and simmer on a low heat for 10 minutes.
• Add the balsamic, orange juice, s&p and butter type stuff to the pan, stir well and keep warm.
• While the sauce is simmering rub the venison with oil and season before placing on a hot griddle pan and cooking on a hot griddle and cooking on both sides for 3-5 mins until done to your liking, leave to rest.
• Serve the venison with your choice of sides and pour over the sauce.

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