Venison casserole

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Venison casserole - totally wonderful

NGREDIENTS:

1 to1+1/2 kg boned venison shoulder, cut into 2.5cm pieces
75g smoked streaky bacon, chopped
3 tbsp olive oil
2 medium-sized onions, sliced
2 carrots, sliced
1 stick celery
2 tbsp flour seasoned with salt and freshly ground black pepper
300ml stock
bouquet garni of parsley stalks, bay leaf, thyme and mint tied with a string
225g small baby button mushrooms, left whole, or chestnut mushrooms, thickly sliced

For the Marinade:
1 tbsp olive oil
salt and freshly ground black pepper
2 tbsp redcurrant or blackcurrant jelly
75ml cider vinegar
225ml red wine
1 medium onion, chopped
1 carrot, diced
1 stick celery, diced
3 juniper berries, crushed
3 allspice berries, crushed (or pinch of ground allspice or mixed spice)
2 sprigs fresh thyme

PREPARATION:
1. marinate the venison: place the pieces in a large glass bowl and mix in the olive oil, salt and pepper. Melt the jelly with the vinegar in a small saucepan (or in the micro) until liquid. Pour over the meat, then mix through the remaining marinade ingredients. Cover and place in the fridge overnight or up to three days. Stir through occasionally.

2. When ready to cook, drain the meat in a colander, reserving the strained marinade.

3. Heat the olive oil in a large flame proof casserole and fry the bacon until just brown; remove and set aside.

4. Fry the onion slices, carrot and celery until they begin to colour; remove and set aside with the bacon.

5. Fry the venison, in batches, until brown, using a little more oil if necessary. Remove the meat to a large bowl as it is browned. Sprinkle with the seasoned flour and toss through to mix well.

6. Preheat the oven to 170C/325F/gas mark 3. Pour the reserved marinade into the casserole and bring to the boil, scraping up any brown bits on the bottom. Skim off any scum that rises to the top. Add the stock and bring back to the boil.

7. Return the meat, vegetables and bacon to the casserole and add the bouquet garni and mushrooms. Bake in the oven for 2 - 2and a half hours or until tender.Don't allow it to dry out - add water if necessary.

This is fantastic served with mashed potatoes. It keeps well in the fridge for several days, or in the freezer.

PREP/COOK
INFORMATION:

Cook time: 2 hours 30 minutes
Serves: 6

Re: Venison casserole

That sounds a wonderful winter warmer, DM.

Re: Venison casserole

It fills the house with wonderful smells - and it's gorgeous and, hopefully, good for you

Re: Venison casserole

DM that recipe is almost the same as one I use with lamb called 'A poor man's venison' . The lamb is marinaded for three days and turned frequently, then served with a reduction of the juices and red current jelly or Cumberland sauce and braised red cabbage/creamed potatoes

(lose the bacon and mushrooms but add juniper berries / bay leaves /corriander seeds to the marianade)

Re: Venison casserole

These days the venison is probably cheaper than the lamb!

Re: Venison casserole

Good idea DM!