RecipesRed Meat

Venison Casserole Recipe

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Ingredients

For the recipe:
  • 900g/2lb diced venison
For the marinade
  • 1 medium onion, chopped finely
  • 1 carrot, sliced
  • 1 celery stick, sliced
  • 1 garlic clove, smashed and chopped finely
  • 6 organic juniper berries
  • 2 organic cloves
  • 1 organic bay leaves
  • 290ml claret
  • 2tbsp sherry vinegar
  • 1tsp organic lemon juice
  • 6 organic black peppercorns
The rest
  • 1 tbsp sunflower oil
  • 30g/ 1oz butter
  • 110g/ 4oz onions, peeled and chopped finely
  • 1 garlic clove smashed and chopped finely
  • 110g/ 4oz mushrooms (whole or halved depedning on size)
  • 2 tsp plain flour
  • 150ml/ ¾ cup beef stock
  • 1 tbsp redurrant jelly
  • Salt and pepper or Steenbergs organic perfect salt
  • Natural cane sugar or brown sugar
  • Chopped fresh parsley

Serves 4

Method

01
Cut the venison into 3cm/ 1 inch cubes. Mix the ingredients for the marinade together and add to meat. Cover and leave in fridge overnight.
02
Preheat oven to 170C/ 340F. Lift out the cubes and pat dry with kitchen paper. Strain the marinade and keep liquid.
03
Heat the oil in a heavy saucepan and brown the venison, a few at a time. Put these into a casserole dish. When finished browning the venison, pour half the marinade into the pan and scrape the pan and add to the casserole dish.
04
In a separate pan, melt the butter and fry the onions and garlic until translucent and place into the casserole, then cook the mushrooms for two minutes before placing these into the casserole. Stir in the flour and cook for 30 seconds, slowly adding the marinade stirring to prevent any lumps forming.
05
Remove from the heat, then add the rest of the marinade and the stock and heat until boiling. Add boiling stock to the casserole, then put in the redcurrant jelly and season with salt and black pepper.
06
Cover the casserole and cook for two hours, checking it does not dry out and in the last half an hour taste and adjust the seasoning, if needed.
07
When cooked add chopped parsley and serve hot with mashed potatoes.