Peppered Venison With Scones

Ingredients:

• 750 g (1½lb) of venison shoulder, diced
• 125 g (4oz) cup of mushrooms, sliced
• 25 g (1oz) butter
• 1 large sized onion
• 2 cloves of garlic, chopped
• 200 ml red wine
• 2 tablespoons of flour, plain
• 1 cup (250ml, 8floz)  chicken stock
• 2 teaspoons tomato puree
• 1 teaspoons peppercorns, crushed roughly
• 2 tablespoons redcurrant jelly
• salt

Scones

• 125 g (4oz) Gorgonzola cheese
• 250 g (8oz) self-raising flour
• 40 g (1½oz) of butter
• 1 egg, beaten
• 4 to 5 tablespoons milk
• 3 tablespoons parsley, chopped

Steps:

1. Preheat the slow cooker as per instruction from the manufacturer.
2. Heat the oil and butter in a large frying pan, add the diced venison in batches then fry until browned on all sides.
   Transfer to a plate.
3. Add the onion to the pan and fry for 5 minutes.
4. Stir in the garlic, flour and mushrooms then cook for 1 minute.
5. Stir in the stock, tomato puree, redcurrant jelly, peppercorns, wine and salt.
6. Bring to boil, stirring.
7. Arrange the venison in the slow cooker pot press them below the surface then add the hot wine mixture. Cover with the lid and cook on low heat for 9 to 11 hours

To make the scones:

1. Put the flour in a bowl, add the butter and rub in with fingertips until fined.
2. Add a little amount of salt, pepper, herbs and cheese.
3. Set aside 1 tablespoon of egg for glazing and add the rest.
4. Mix in enough milk then mix gradually to make a soft dough.
5. Pat the dough into a thick oval or round that is a little smaller than the top of your slow cooker.
6. Cut it into 8 wedges and arrange them slighlty apart on top of the venison.
7. Cover and cook on high heat for ¾ to 1 hour.
8. Lift the pot out using oven gloves.
9. Brush the scones with the reserved egg and grill until browned.
10. Serve with green beans to make it more delicious.

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