Outstanding Venison Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Haunch Roe Venison (or other I suppose) about 3-4lbs
2 medium onions
Pile of chopped garlic
3-4 Bay leaves
Slack handful of Juniper berries
Good squirt of tomato puree
At least half a jar good quality Mango Chutney
Lots of fresh ground black pepper
Salt
Beef stock to cover the haunch
Knob of butter
Cup of red wine (optional)
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Directions: |
Directions:Heat butter in a heavy pan til it's smoking hot (a bit like me) add the haunch and brown it on all sides. Remove haunch and put the butter in a big pan (adding more if necessary) add onions and garlic and cook over medium-high heat til golden (don't burn the garlic). Add the haunch, bone in. Add stock to almost cover it. Add everything else. Cover and simmer for 4 hours or until the meat fairly easily falls off the bone.
Alternatively, to reduce cooking time, meat could be cut up earlier; but be sure to add the bone to the stock for flavour. Once thoroughly cooked, remove lid and cook for a further hour to reduce.
Serve with mash and fried savoy cabbage. |
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Personal
Notes: |
Personal
Notes: Happy to provide the venison! Once you've tasted it, you'll never want to go back to Wisconsin.
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