NECK OF VENISON

Ingredients

760gms neck of venison

3 slices, streaky bacon cut small

1 medium shallot finely chopped

Pinch of mace

1/2 Teaspoon of sugar

Pinch of cayenne

Salt to taste

700ml of water

1 Tablespoon butter

Salt and pepper to taste

1 Tablespoon of flour

1 Teaspoon of butter

70ml of port

1 Tablespoon of butter

Take the meat from the neck about 450gms and cut into nice pieces for frying later. Take the rest, bones and trimmings and put  into a casserole dish with a good fitting lid with the bacon, shallot, mace, sugar, cayenne and salt to taste and the water to just cover put on the lid and place in a preheated oven at 190c or 170c for fan ovens for 21/2 hours. After 21/2 hours remove the casserole dish from the oven and strain keeping the stock, mix the flour and butter together to make a paste, take 100ml of the stock and pour this into a  sauce pan on a medium heat when it has up to a slow boil remove from the heat and turn the heat down low, now add the flour and butter paste and mix well and return to the heat and add 100ml more of the stock plus the port and stir in well then remove from the heat. Now take a frying pan with the tablespoon of butter on a medium heat when the butter has just melted add the meat from the neck and lightly brown, when lightly browned turn the heat down low and add the port sauce and simmer for 15mins and serve.