Venison Casserole
With the game season well underway and with warming stews, casseroles and one pot meals on the menu, this one is a firm favourite for those cold days.
The red wine enriches the sauce and the redcurrant jelly adds a touch of sweetness. Venison is low in cholesterol and great value. Most butchers will have it on the counter or, if you’re lucky enough to be friendly with a gamekeeper, then you might be able to get some from them. If you’re not a fan of venison, then any other game or red meat will work well. All it needs is some creamy, buttery mash and seasonal vegetables. If you have any of the casserole leftover, reduce the liquid to make an excellent pie filling.
Ingredients
500g diced venison
1 large tablespoon plain flour
1 tsp fresh rosemary, finely chopped
Salt
Black pepper
10 rashers streaky bacon, chopped
3 cloves garlic, finely chopped
3 sticks celery, trimmed and finely chopped
2 carrots, peeled and finely chopped
10 round shallots, peeled and halved if large
100g chestnuts, chopped
250ml red wine
500ml beef stock
Olive oil for frying
Parsley for garnish
Method
1. Place the flour and seasoning into a bowl and mix well. Drop in the diced venison and coat thoroughly.
2. Set up your BBQ for direct grilling and, in a heavy-based pan, fry the chopped bacon until crispy. Remove from the pan with a slotted spoon and place in a dish.
3. In the same pan, pour in a little olive oil and fry the venison in batches just to sear it. Add more olive oil to stop it sticking. Remove onto a clean plate.
4. Into that same pan, add more olive oil and saute the celery, carrots and onions and garlic. Cook for a further 5 minutes.
5. Deglaze the pan with red wine, scraping all the bits from the bottom. Add the venison back into the pan along with the bacon and beef stock. Stir well.
6. Change your BBQ to indirect cooking and cook for about 5 hours at 130°C with a lid on the pan. Stir occasionally and check the liquid. Add a little water if needed. Add the chopped chestnuts 15 minutes before the end of cooking time. Check for seasoning. Sprinkle with chopped parsley just before serving.
7. Enjoy with the rest of the wine, a big dollop of mash to soak up those juices and green seasonal veg.
More Recipes Ideas from Sue Stoneman
Method
1. Place the flour and seasoning into a bowl and mix well. Drop in the diced venison and coat thoroughly.
2. Set up your BBQ for direct grilling and, in a heavy-based pan, fry the chopped bacon until crispy. Remove from the pan with a slotted spoon and place in a dish.
3. In the same pan, pour in a little olive oil and fry the venison in batches just to sear it. Add more olive oil to stop it sticking. Remove onto a clean plate.
4. Into that same pan, add more olive oil and saute the celery, carrots and onions and garlic. Cook for a further 5 minutes.
5. Deglaze the pan with red wine, scraping all the bits from the bottom. Add the venison back into the pan along with the bacon and beef stock. Stir well.
6. Change your BBQ to indirect cooking and cook for about 5 hours at 130°C with a lid on the pan. Stir occasionally and check the liquid. Add a little water if needed. Add the chopped chestnuts 15 minutes before the end of cooking time. Check for seasoning. Sprinkle with chopped parsley just before serving.
7. Enjoy with the rest of the wine, a big dollop of mash to soak up those juices and green seasonal veg.
