An already-soft avocado was the starting point for a Tex-Mex brunch - my take on huevos rancheros. We had poached eggs on a toasted bagel with some tomato salsa (chopped onion, garlic and green chilli cooked up with some tinned tomatoes) and fresh guacamole. Great with a big pot of coffee.
Some venison in the butchers (Ruby & White across the road) had caught my eye, so today I made some rich slow-cooked venison sauce to go with pasta. Initially, as I fried up the diced venison, I was a bit disappointed as it looked a bit fatty and chewy, but actually, once it was cooked up, it was fine and made a really nice warming sauce.- Fry c.300g diced venison to brown and set aside.
- Fry 1/2 a chopped onion and some chopped carrot for 5 mins.
- Add some chopped rosemary and 2 tbsp concentrated tomato puree.
- Return the meat to the pan, add 250ml red wine and 250ml chicken stock and bubble gently for a couple of hours.
- Serve with pasta.
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