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[SarahJo]

Am going to do a Venison casserole/stew on New Years day, as I have some diced Venison from Scotland

 

Any of you have any good recipes - I have only so far found one on BBC food - using red wine and cranberries. Needs to relatively easy and not too much hassle.

 

Thanks in advance for any suggestions.

[Mrs Webmuppet]

Hi,

 

Here's the Webmuppet tried and tested recipe. I cook it in the slow cooker, if you cook it in the oven you may find you need to add extra liquid.

 

 

 

Rich Venison Casserole

2 Ib stewing venison, cut into cubes

1/4 pint red wine

4 fl oz vegetable Oil

12 juniper berries, lightly crushed

4 cloves

8 black peppercorns

1 clove garlic

4 oz streaky bacon, rinded

2 medium onions, skinned and sliced

2 level tbsp. flour

1/4 pint beef stock

2 tbsp. redcurrant jelly

Salt and pepper

Chopped fresh parsley to garnish

 

1, Place the venison in a bowl and add the wine, Half the oil, juniper berries, cloves, peppercorns and garlic. Stir well and leave to marinate for at least 24 hours stirring occasionally.

 

2, Stretch each bacon rasher using a knife, cut in half and roll up . Heat the remaining oil in a flameproof casserole add the bacon rolls and fry for about 3 minutes , until coloured. Remove from casserole with a slotted spoon.

 

3, Strain the venison from the marinade and quickly fry the meat pieces, in several batches until coloured. Add the onions and cook for 3 minutes. Then add the flour and cook for 2 minutes stirring.

 

4; Remove the casserole from the heat and gradually stir in the stock, Redcurrant jelly and the marinade. Bring to the boil slowly and continue to cook, stirring, until thickened. Return the venison to the casserole. Season and place

the bacon rolls on top of the casserole.

 

5, Cover and cook in the oven at 1700c for 3 hours, until the venison is tender. Garnish with chopped parsley. Serve with extra Redcurrant jelly, cabbage and creamed potatoes.

 

Serves 4

[Lesley]

I use a similar recipe to Mrs.WM but without the peppercorns and only one or two juniper berries. The redcurrant jelly is a must - it really adds something to it.

[SarahJo]

thanks for the replies - I think I have most of the ingredients, so will give it a go.

[Rhapsody]

I do venison all through the season. If you braise it with juniper berries, redcurrant jelly and IMHO white wine it will be lovely. I also throw some chestnut mushrooms in half an hour before serving. Make sure you cook it long and slow or it will be tough, and it has no fat so you will need a good dollop of oil or lardons to richen up the sauce. I always serve it with fluffy mash and shredded savoy cabbage.

[KAZAROO]

Venison and rabbit both cooked long and slOw with carrots is great taper the rest of the stew veg to your liking ......

 

YUMMY!

[The Dogmother]

We can get venison quite easily here due to a local herd being culled regularly (it then pops up at a local farmers' market); I do a similar recipe to Mrs W's and use the slow cooker too. The taste really is superb and it freezes well afterwards too.