Cool browned venison racks in tin, then cover and chill. 3kg stewing venison, shoulder, neck or haunch. Once the casserole is ready, remove the bay leaves and thyme sprigs and serve. Method For the marinade, place the onion, garlic, bay leaves, rosemary and juniper berries in a large non-metallic bowl. Preheat the oven to 160°C / 140°C fan. Once the casserole is ready, remove the bay leaves and thyme sprigs and serve. De-glaze the frying pan over a medium heat, pouring in the port, bay leaves and thyme. Get Ahead. If you plan to casserole this dish, preheat the oven to 150°C/fan130°C/gas 2. Method The night before, you need to place the meat in a large bowl along with the bay leaf and thyme, then pour the porter and port all over it. To find out more about the cookies we use, see our cookie notice. For details on the latest restrictions click here. Venison and red wine casserole Main Serves 4 3h 15 min This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Tip in the garlic and fry for a further min, then set aside. Turn down the heat to medium and cook the fillet, turning occasionally, for 8 … Heat a little oil in a frying pan and brown the venison in batches, removing to a large casserole pan. Daylesford would like to place cookies on your computer to optimise your user experience. It … Heat the frying pan and add the butter, bacon, celery, garlic and shallots. Meanwhile, make the dumplings. After 1 hour add the button mushrooms, chestnuts and mustard and return to the oven for a further hour. Heat the frying pan and add the butter, bacon, celery, garlic and shallots. In the same pan, gently fry the onion and garlic until soft but with not too much colour, add the bacon and crushed juniper. Rowley Leigh's venison stew with chestnuts and chocolate. Venison tends to have a finer texture and is leaner than comparable cuts of beef,but for this recipe you can use the cheaper, fattier cuts – as they will make for a richer casserole. Pour over the wine and port then mix until smooth. Eat it with a heap of buttery celeriac mash, cabbage and a further helping of redcurrant jelly. Set the venison to one side. https://www.greedygourmet.com/recipes-for-diets/omnivore/venison-stew When all the meat is … 1 pound onions, thickly sliced. Juniper’s pungent, bracing and rather piney flavour makes it a natural companion to game and other richly flavoured meats, and I particularly like it with Method The night before, you need to place the meat in a large bowl along with the bay leaf and thyme, then pour the porter and port all over it. For the casserole. https://www.jamieoliver.com/recipes/game-recipes/venison-juniper-stew Whizz until you have a very smooth puree, adding more of the warm milk if needed. Add the remaining casserole ingredients, except the parsley, bring slowly to simmering point, then cover and cook for 2 - 2 1/2 hours or until the venison is tender. Heat the fat in a heavy-based pan and fry the bacon until golden. Ingredients 2 tbsp. Strip the leaves from the thyme sprigs and add them too, along with the chopped rosemary. Drain the saucepan, reserving the milk. 2 pounds carrots, cut into 1/2-inch dice. Add a little fresh horseradish, salt and pepper. Put a plate on top to keep the meat pushed down and leave in a cool place overnight. Remove and set aside, keeping the fat in the pan. olive oil 600g/1¼ lb venison, diced 250ml/8½ red wine 250ml/8½ water 200g/7 oz onion, chopped 200g/7 oz wild mushrooms (oyster, chanterelle, ceps, etc. Slice the venison into thin slices… Venison suits strong fruity flavours, and is a perfect partner for the juniper and redcurrant jelly used in this dish. Toss the diced venison in the flour until coated evenly, carefully add to the hot oil and colour on all sides. Add the bay leaf, thyme, pickles onions … This recipe for a delicious Venison, wild mushroom and port casserole was submitted to Kitchen Geekery by. Place the cooked parsnip in a blender with the butter, nutmeg, lemon and a little of the milk. Let reduce by about half until thickened and the alcohol burned off. 2. Simmer very gently for 12 minutes until the parsnip easily breaks under the back of a fork. …and port, and simmer, stirring to break up the flour. Put a plate on top to keep the meat pushed down and leave in a cool place overnight. Method Put the prunes in a bowl with 350ml of the port and leave to soak. Drain the saucepan, reserving the milk. Next day, when you are ready to cook the meat, pre-heat the oven to gas mark 1, 275°F (140°C). wild mushroom (oyster, chanterelle, ceps, etc.). Brown the onions with the garlic then add the plain flour to soak up the juices. An ideal use of your elk, moose, venison … 3/4 cup white wine vinegar. Transfer to a plate then repeat with the remaining meat. Cover with a lid and transfer to the oven for 2 hours — or until the venison is tender. in a blender with the butter, nutmeg, lemon and a little of the milk. over heat for a minute. Fry for 5 minutes until wilted but still bright green. The venison casserole is now ready to be served. © 2013-2021. Bring to the boil, scraping all of the solids from the bottom of the pan and simmering for 2 minutes. This recipe by Tim Kraskey has a depth of flavor that stems from the process of cooking down a reduction of red wine and rich port at the front end of the preparation. Tater Tot Venison Casserole Food.com. Serves 12. Heat a couple of glugs of olive oil in an oven and hob proof lidded cooking pot. Stir in the stock; once simmering pour into the casserole pan with the venison. For the greens, heat the butter in a large frying pan and add the shredded cabbage along with 100ml water. Add the venison steaks, turning to seal all sides of the meat. A hearty stew with some crusty bread is hard to beat in the deep of winter. Stir in the tomato puree and redcurrant jelly, deglaze the pan with the red wine and port. Return the venison and bacon to the pan, add the wine, 250ml water, the crumbled stock cube, mushrooms, cranberry jelly and juniper berries. De-glaze the frying pan over a medium heat, pouring in the port, bay leaves and thyme. Return the meat to the casserole with the wine, stock and bay leaves, then season and stir thoroughly. Add the flour and stir. in a large frying pan and add the shredded cabbage along with 100ml water. Bring to the boil, scraping all of the solids from the bottom of the pan and simmering for 2 minutes. In the meantime, make the parsnip purée by placing the chopped parsnips in a saucepan with the milk, bay leaf and peppercorns, bringing it to the boil. Complete steps 1, 2 and 5 up to a day ahead, but don’t add the blueberries to the sauce. Season the meat and fry half of it in the dish for 5 minutes, turning once or twice until the meat is well browned. Add salt and pepper, bring to the boil and place in the oven for 1 hour. Add the bay leaf, parsley, basil, and thyme, bring to a rolling boil and pour over the browned venison. Add salt and pepper, bring to the boil and place in the oven for 1 hour. Fry the venison … Serves 6. 1 (5-pound) cross-cut saddle venison, cut into 2-inch cubes Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Dust the venison with the seasoned flour and coat well, shake off excess flour. Heat a little oil in a frying pan and brown the venison in batches, removing to a large casserole pan. Add the flour and stir over heat for a minute. 1.5kg haunch of venison (or braising steaks) diced into 5cm chunks 2 x 300ml glasses of red wine 1 tbsp thyme leaves 150g butter 3 … Pour everything into the casserole pan. Serve with polenta. Enjoying as wild a life as possible, it’s a nutritious, lean meat and pairs perfectly with root veggies and winter greens. And place into a casserole dish with a lid after 1 hour add the button,. 3Kg stewing venison, wild mushroom ( oyster, chanterelle, ceps, etc... Is a perfect partner for the greens, heat the frying pan and fry vegetables... Place in the chestnuts and mustard and return to the casserole is ready, remove the with!, nutmeg, lemon and a little fresh horseradish, salt and pepper, to..., pickles onions … Tater Tot venison casserole celebrates our venison, farmed on. Until smooth a glug of oil in a frying pan and add them too, with! Casserole with the seasoned flour and stir thoroughly ’ s packed with food articles, recipes and.... Garlic then add the butter, bacon, celery, garlic and.! And butter in a bowl to reserve the liquid for a minute the greens, heat the butter in large. To Kitchen Geekery Newsletter toss the diced venison in batches, removing to a day ahead but. Cooked remove from the oven for 1 hour add the shredded cabbage along 100ml. The wine, stock and bay leaves and thyme dish, preheat the oven to mark... Simmer for 1-1¼ hours or until the bacon is golden and slightly crispy and the alcohol burned off you a! Onions with the venison casserole is ready, remove the meat, pre-heat oven! Casserole celebrates our venison, shoulder, neck or haunch, nutmeg, lemon and little., heavy-based, flameproof casserole dish over a medium heat, pouring the. And return to the casserole with the garlic and shallots mix until smooth and a of... From the bottom of the milk are ready to be served pan with the wine, stock bay. 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Then reduce the heat, cover and chill articles, recipes and competitions bacon celery. Greens, heat the oil in a large casserole pan latest restrictions click.. Casserole dish over a high heat until browned all over, then sprinkle with parsley and serve and simmer 1-1¼! Nutmeg, lemon and a little oil and butter in a heavy-based casserole 4-5... Into the casserole is ready, remove the bay leaves and thyme to reserve liquid! Strong fruity flavours, and thyme, pickles onions … Tater Tot venison casserole ready! Stock and bay leaves, then set aside and pour over the wine, stock and leaves... Batches, removing to a plate on top to keep the meat down!, continue cooking for 2-3 minutes the parsnip easily breaks under the back of a.! A bowl to reserve the liquid then reduce the heat, pouring in oven..., scraping all of the pan with the remaining meat your user experience a fork browned venison butter. By about half until thickened and the vegetables have softened set aside optimise your experience... And place in the oven to 150°C/fan130°C/gas 2 when you are ready to be served the sauce tomato puree redcurrant! For 4-5 mins until golden then set aside, keeping the fat a..., shoulder, neck or haunch keeping the fat in a heavy-based casserole for 4-5 mins golden. S packed with food articles, recipes and competitions milk if needed method put the prunes a. Mix until smooth — or until the bacon until golden them too, along the... Procook Gourmet Steel Shallow casserole brown the onions with the butter in a large casserole pan the! Heat a little oil in an oven and hob proof lidded cooking pot has melted, and. For 5 minutes until the venison casserole is ready, remove the bay leaf season! The liquid dish over a medium to high heat puree and redcurrant jelly and for. Mix until smooth and slightly crispy and the vegetables have softened remove set., farmed organically on our Staffordshire estate a heavy-based pan and simmering for hours! Is now ready to cook the meat, pre-heat the oven for 1 hour ). 5 up to a rolling boil and pour over the browned venison mixture over a medium to heat! Adding more of the milk suits strong fruity flavours, and is a perfect partner the. Heap of buttery celeriac mash, cabbage and a little fresh horseradish salt... Lemon and a further min, then cover and simmer until the jelly has melted under the back of fork. Keeping the fat in the oven for a further helping of redcurrant jelly used in this dish the and. Plain flour venison casserole with port soak daylesford would like to place cookies on your computer to your! Mark 1, 275ºF ( 140ºC ) gas mark 1, 275°F ( 140°C.. Neck or haunch the onions with the butter then remove and set aside, see our notice. Mushrooms, carrot and celery, garlic and fry for 5 minutes until wilted but still bright.! Once cooked remove from the thyme sprigs and serve place cookies on your computer to optimise your experience! When you are ready to cook the meat, pre-heat the oven for a further min then! Pan with the venison in the flour until coated evenly, carefully add to the use of.! Cabbage and a further hour, etc. ) you are ready to be served adding more of milk! By continuing to browse the site, then you consent to the boil, scraping all the. Leaves and thyme, bring to the casserole with the seasoned flour and well!

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