home
read reviews
review this recipe
see related recipes
watch video
venison casserole with cranberries
prep time: 15 mins
cooking time: 1 hr 45 mins
serves: 2
season: winter
brussels sprouts, cabbages, celery, chicory, endive, jerusalem artichokes, leeks, marrows, onions, parsnips, potatoes, seakale, swede, turnips, turkey, pheasant, partridge, duck, geese, hare, ham, venison
ingredients:
250g venison diced 
20g extra virgin olive oil
15g butter 80g peeled and diced carrots 110g peeled button onions 50g chopped celery |
1 bay leaf
60g cranberries
15g Tracklments redcurrant jelly
150ml Chateau de leoube red wine
250ml white chicken stock
18g strong white flour
|
1 | Preheat the oven to 160ºC fan oven / 170ºC gas mark 3. Season the diced meat with salt, pepper and flour, removing any excess and saving it. |
2 | Add the oil to a frying pan and when hot, slowly add batches of the meat, turning them until golden brown. Remove them with a large slotted spoon and set aside. |
3 | Add butter to the frying pan and add carrots, celery, thyme, a bay leaf, and cook for 5 minutes until golden. Add the onions and cook for a further 4-5 minutes, add the left-over flour and allow to cook out for two minutes. |
4 | Return the venison to the pan adding red wine, stock, red currant jelly and cranberries. Turn up the heat and bring to the boil, then reduce heat and simmer for 2-3 minutes. |
5 | Pour into a casserole with a secure lid and place into the oven for 1 hour 45 minutes. |
6 | Remove bay leaf before serving; celeriac mash and purple sprouting broccoli would make good accompaniments. |
