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Foodie Thursday

Resident chef Nigel Barden cooks venison shanks with baby beets & chestnuts...but what will the team make of it? Plus loads of great music and another daft listener confession for the team, and indeed the nation, to mull over.

1 hour, 55 minutes

Music Played

  • Maroon 5

    Moves Like Jagger (feat. Christina Aguilera)

    • (CD Single).
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    • 1.
  • Squeeze

    Cradle To The Grave

    • (CD Single).
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    • 001.
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    • (CD Single).
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    Loving You Easy

    • Jekyll + Hyde.
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    • 1.
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    Girl Crush

    • Pain Killer.
    • Capital Records Nashville.
    • 5.
  • Coldplay

    A Sky Full Of Stars

    • (CD Single).
    • Parlophone.
  • CeeLo Green

    Music To My Soul

    • (CD Single).
    • Warner Bros.
  • James Taylor

    Fire and Rain

    • James Taylor - Classic Songs.
    • CBS.
  • Madonna

    True Blue

    • 32 Ones On One Radio 1's 25th Birthday (Various Artists).
    • Connoisseur Collection.
  • Adele

    Hello

    • (CD Single).
    • XL Recordings.
  • Elton John

    Song For Guy

    • Elton John Greatest Hits 1970-2002.
    • Mercury.
  • Julie Driscoll & Brian Auger & The Trinity

    This Wheel's On Fire

    • The Greatest Hits Of 1968.
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  • Katy Perry

    Firework

    • (CD Single).
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    • 1.
  • Electric Light Orchestra

    When I Was A Boy

    • Alone In The Universe.
    • Columbia.
    • 001.
  • Caro Emerald

    Tangled Up

    • (CD Single).
    • Grandmono.
    • 1.
  • Tammy Wynette

    Stand By Your Man

    • Ultimate Country (Various Artists).
    • Telstar.
    • 1.

Venison Shanks with Baby Beets & Chestnuts

by José L Souto from ‘Venison the Game Larder’ (Merlin Unwin Books)

The shank of any animal has lots of flavour since it is a muscle that works hard & contains a lot of sinew which always gives good flavour & substance to any sauce you are cooking.  Slow cooked, shank meat will nearly fall of the bone & be a delicious winter warmer.


Serves 4 

Prep time:  20 mins

Cooking time: 1½ - 2hrs

 

Ingredients

150g carrots

150g celery

100g leeks

3 cloves garlic

2 x fallow shanks (if large, or 4 smaller ones)

salt & pepper

1 tbsp tomato purée

2L of dark chicken (or turkey), or venison stock 

1 tsp chopped fresh sage

2 tsp grain mustard

12 baby beetroot (or if necessary halve 6 large ones)

150g cooked chestnuts

25g butter

2 tbsp rapeseed or veg oil

 

Method

Cut the carrots, celery & leeks into 1cm dice & roughly chop the garlic. Season the shanks & fry in a frying pan to give them even colour all over. Place the shanks in an oven-proof dish that has a lid, fry all the diced vegetables in the pan you have used for the venison until coloured, then add the tomato purée & cook for another 5-8 mins, then add the stock & sage. Cover the shanks with the stock & diced vegetables.  Bring to the boil then cook in the oven at 160C for 1½ - 2hrs or until the meat is tender.  Larger shanks could take slightly longer. Remove the shanks from the cooking liquid & keep warm & covered so they do not dry out. Decant the stock into a saucepan, passing it through a fine strainer to remove diced vegetables – keep them warm with the shanks.  Bring the stock to the boil, stir in the mustard & reduce by half. Drop the baby beetroots into cold water & bring to the boil until cooked, then refresh & peel. Sauté the chestnuts in 15g of butter to warm through. Reheat the baby beetroots by plunging into boiling water then drain & toss in 10g melted butter. Place the shanks in a serving dish & cover with hot sauce, then garnish with vegetables, baby beetroots & chestnuts.

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