2lbs (1kg) Venison Loin (backstrap) – trimmed and cubed in bite size pieces
1cup Carrots – peeled and medium dice
1cup Celery Heart – trimmed, peeled and medium dice
1cup Yellow Onion – trimmed, peeled and medium dice
12pc New Red Potatoes – sliced in half
12pc New White Potatoes – sliced in half
4pc Roma Tomatoes – cored, peeled, and diced
8pc Garlic Cloves – trimmed, peeled, and sliced in half
1tbsp Tomato Paste
3pc Fresh Thyme – rinsed, and leaves stripped
3pc Fresh Rosemary – rinsed, and leaves stripped
3pc Fresh Bay Leaves
2cups (500ml) Cabernet Sauvignon or Full-Bodied Red Wine
4cups (1L) Venison, Beef or Chicken Stock
2tbsp Extra Virgin Olive Oil
2tbsp Unsalted Butter
1cup All-Purpose Flour
Flaked Sea Salt - to taste
Fresh Ground Black Pepper - to taste

1. Heat the butter and olive oil in a cast iron or heavy bottom pot over medium high heat

2. In a large bowl toss venison with flour, season with salt and pepper, sauté the venison on all sides in batches
3. Crowding the pan with venison will cause it to boil rather than browning to develop deep, rich flavour
4. Remove venison, adding tomato puree, sauté until browned
5. Add carrots, celery, onions, and garlic and sauté until golden brown until tender
6. Deglaze the pan with the red wine, add diced tomatoes, return the beef to the pot and any drippings
7. Add venison, tomatoes, potatoes, stock, rosemary, thyme, and bay leaves
8. Simmer for 2-3 hours until the liquid has thickened, and meat is tender, check seasoning



7½cups (940g) All Purpose Flour – sifted
3tbsp Baking Powder
1tbsp White Granular Sugar
1tsp Baking Soda
1tsp Fine Sea Salt
3cups (750ml) Buttermilk
1tbsp Fresh Thyme – rinsed and leaves stripped, plus more for garnish
¾lb (340g) Unsalted Butter – chilled and cubed

1. Position rack in the center of a convection oven, preheat to 375°F (190°C) or gas mark 5
2. In a large mixing bowl combine flour, baking powder, sugar, baking soda, fresh thyme, and salt, whisk to combine
3. Add butter to bowl, use fingers to cut the butter into the flour mixture, continue until consistency is sand-like texture
4. Pour buttermilk over mixture and using a rubber spatula mix to combine
5. Do not overmix the dough, fold until JUST combined, turn out onto floured surface
6. Gently press the dough into a uniform, round shape, approximately 1” thickness
7. Using a 2½ to 3” round cookie cutter or a reserved tin can, cut biscuits from the dough, transfer to a baking sheet
8. Arrange biscuits with space between for a firm, textured edge, or, arrange just touching for a softer, moist edge
9. Gather scraps together and continue cutting biscuits or combine and bake in a cast-iron skillet for a “Hoe-Cake”
10. Place in the oven for 25-30 minutes, or until golden brown, transfer to a cooling rack

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