Peppered venison with gorgonzola scones
( SERVES 4 )

NZ Herald 5/7/2010

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25 g	Butter
1 tbsp	Olive oil
750 g	Venison, venison shoulder is recommended, diced
1	Red onion, sliced
125 g	Mushrooms, sliced
2 optional	Garlic cloves, finely chopped
2 tbsp	Flour
200 ml	Red wine
25 ml	Lamb stock, or chicken stock
2 tsp	Tomato puree
2 tsp	Redcurrant jelly
1 tsp	Black peppercorn, roughly crushed
1 to taste	Salt & freshly ground pepper
1 to serve	Green beans

250 g	Self raising flour
40 g	Butter, diced
125 g	Gorgonzola, rind removed and diced
3 tbsp	Parsley, or use chives
1	Egg, beaten
4 tbsp	Milk, add a little more if needed

Preheat the slow cooker if necessary - see manufacturer's instructions.
Heat the butter and oil in a large frying pan, add the diced venison, a few pieces at a time, until all the meat has been added, then fry until evenly browned. Transfer to a plate.
Add the onion and fry for five minutes. Stir in the mushrooms, garlic (if using) and flour, and cook for one minute.
Stir in the wine, stock, tomato puree, redcurrant jelly, peppercorns and salt and bring to the boil.
Spoon the venison into the pot, add the hot wine mixture and press the venison below the surface.
Cover and cook on low for eight to 10 hours.

Scones

Place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
Stir in a little salt and pepper, the cheese and herbs. Reserve one tablespoon of egg for glazing and add the rest.
Gradually mix in enough milk to make a soft dough.
Lightly knead, then pat the dough into a thick oval or round that is a little smaller than the top of your slow cooker.
Cut it into eight wedges and arrange, spaced slightly apart, on top of the venison. Cover and cook on high for 45 minutes to one hour.
Brush the scones with the reserved egg and brown under the grill. Serve with green beans.

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