Ingredients: |
Ingredients: 3 tablespoons olive oil
2 ¼ pounds venison in 1” cubes
2 onions, finely sliced
2 garlic cloves, chopped
2 tablespoons flour
12 fl oz beef or vegetable stock
4 fl oz port or full bodied red wine
2 tablespoons red currant jelly
8 crushed juniper berries
Pinch of ground cinnamon
Whole nutmeg for grating
6 oz can of chestnuts (optional)
Salt and pepper
|
Directions: |
Directions:Preheat oven to 300°F.
Heat the oil in a large frying pan and brown the cubes of venison over a high heat. You may need to fry the meat in 2-3 batches – do not overcrowd the pan or you won't get the proper degree of brownness. Remove the venison using a slotted spoon and place in a large casserole dish.
Add the onion and garlic to the frying pan and fry until a good golden color, then add to the meat. Sprinkle the meat in the casserole dish with the flour and turn to coat evenly.
Gradually add the stock to the frying pan, stir well and scrape up the sediment, then bring to the boil. Add to the casserole dish and stir well, ensuring that the meat is just covered.
Add the port, redcurrant jelly, juniper berries, cinnamon, a small grating of nutmeg and the chestnuts, if using. Season well with the salt and pepper, cover and cook gently in the center of the oven for 2 – 2 ½ hours. Really, the longer the better as long as you don't let it dry out.
Remove from oven and season with salt and pepper if necessary.
Note: This casserole really benefits from being made the day before serving to allow the flavors to develop. Just reheat gently before serving. If you cannot find redcurrant jelly, grape jelly is an acceptable substitute. Instead of chestnuts, add white or baby portabella mushrooms cut into quarters. I serve this with mashed potatoes to soak up the beautifully flavored gravy.
Serves: 4-6
|
Personal
Notes: |
Personal
Notes: In season, you will often find various types of game on offer at the local pub. It may be venison, partridge, pheasant or rabbit. Venison in England can come from any one of several types of deer including muntjac (an unusual tusked deer about the size of a large dog), fallow, roe or red deer. I've made this recipe for years and it has never let me down. You'll want to enjoy a glass of full-bodied red wine with this dish.
|
This recipe for Venison Casserole is from