Allotments 4 All

made greek style, like stifatho. Very simple and delicious

put into a casserole:

equal weight of venison, cubed and whole pickling or small onions, peeled
garlic (start with 3 cloves) - no need to chop
bay leaf for every lb venison
cinnamon stick - 2" long, add another if you are cooking this in large quantities
equal quantities of passata and red wine, so you can just see it under the top layer of meat and onions (no need to cover them, you don't want too much liquid)
1 tbs red wine vinegar for every lb venison
a good glug of olive oil
salt and pepper to taste

cover the casserole with a sheet of greaseproof paper then put on the lid

bake in a slack 135 degree oven for about 3 hours

Eat with plenty of spuds or hunks of bread to soak up the juice. My son eats it with pasta :)

Just showing off the|Passata??

 :-[ ;) ;D

Could I use that sort of recipe for Lamb shanks? How do you think it will be?

o yes rosy, we use this for lamb (neck, shank and shoulder), beef (shin or cheek), rabbit and hare :D
the olive oil helps the game along a bit, for lamb and beef we just leave it out, cause they have their own oozy fat  :P
a bit of rosemary might go well if you have it?
oo lamb shanks, hungry now ::)