Venison
Venison and red wine casserole
This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Eat it with a heap of buttery celeriac mash, cabbage and a further helping of redcurrant jelly.
Ingredients
- 2 tbsp plain flour
- 900g diced venison
- oil for frying, e.g. vegetable or sunflower
- 1 large onion, finely sliced
- 3 carrots, peeled and finely diced
- 3 sticks celery, diced
- 3 garlic cloves, crushed or finely chopped
- 450ml red wine
- 200ml beef stock
- 10g dried wild mushrooms, chopped (optional)
- 2 tbsp redcurrant jelly
- 1 tsp balsamic vinegar
- 10-12 juniper berries, lightly crushed
- a few sprigs fresh thyme and rosemary
- 2 bay leaves
- salt and pepper
Method
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Step 1
Preheat the oven to 150°C/Gas 2.
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Step 2
Place the flour in a large bowl and season with salt and pepper. Toss the venison in the flour to coat. In a large flameproof casserole heat 3 tablespoons oil.
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Step 3
Fry the venison in batches to brown; you want a good caramel colour for the best flavour, so don't crowd the pan. Once browned, transfer the venison to a large bowl and set aside.
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Step 4
Heat a little more oil in the pan and fry the onion, carrots, celery and garlic for a few minutes to soften.
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Step 5
Add the wine, stock, dried mushrooms, redcurrant jelly, balsamic vinegar, juniper berries and herbs. Season with salt and pepper.
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Step 6
Return the venison to the pan and bring to the boil. Cover and transfer to the oven. Cook for 2½-3 hours, until the meat is tender.
