This magic meat dish is worth the wait - quite breathtaking
1. Preheat oven to 160°c
2. Roughly chop the onions, carrots, and celery and add to diced venison, herbs, spices, juniper berries, peanuts, and half of the red wine. Brown vegetables and meat in olive oil. Stir in flour and sugar. Add warmed brandy and flambé.
3. Remove meat and vegetables. Add the rest of the wine and reduce by half. Add consommé and meat and cook in oven at 160/170°c for approximately 2 hours.
4. Slice the large loaf lengthwise. Cut off the crusts and roll out thinly. Brush the inside of a soup can with melted butter. Mould the rolled bread around the can and brush with melted butter.
5. Bake until golden brown in the oven for approximately 10 mins.
6. To serve, place the venison into the bread tower and puddle the sauce around the base.
7. Serve with lakeland roasted vegetables.
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