Venison

[dinahsmum]

Anyone got a recipe for a casserole with venison?
Saw some at the butcher this morning and thought I'd give it a go. It's meant to be better than other meats as there is so little fat.

I was a fish eating non-meat-eater for about 14 years and I've only been eating meat (well, only organic beef and lamb) for less than 2 years. We still prob only have meat about 2 or 3 times a fortnight.

Had caribou steak in Canada last summer - nice and incredibly lean. Must be difficult not to cook a steak into a dry stick of a thing - hopefully I won't do that if it's in a nice rich sauce; I though maybe a redcurrant jelly or similar? I'll see what i can find in my books and google - just wondered if anyone had any experience?

Thanks!

[Mags]

Sounds good DM.....when you find the right recipe I'll await my invite to dinner

[dinahsmum]

Yep - not so far from Brissle!

[Mags]

Oooo arrrrr!!

[dinahsmum]

This sounds like what I want - I'll just omit the bacon.
Love the thought of the juniper berries - mmmm


INGREDIENTS:

1?1 1/2 kg boned venison shoulder, cut into 2.5cm pieces
75g smoked streaky bacon, chopped
3 tbsp olive oil
2 medium-sized onions, sliced
2 carrots, sliced
1 stick celery
2 tbsp flour seasoned with salt and freshly ground black pepper
300ml game or beef stock
a generous bouquet garni of parsley stalks, bay leaf, thyme and mint tied with a string
225g small baby button mushrooms, left whole, or chestnut mushrooms, thickly sliced
For the Marinade:
1 tbsp olive oil
salt and freshly ground black pepper
2 tbsp redcurrant or blackcurrant jelly
75ml cider vinegar
225ml red wine
1 medium-sized onion, chopped
1 carrot, diced
1 stick celery, diced
3 juniper berries, crushed
3 allspice berries, crushed (or use a good pinch of ground allspice or mixed spice)
2 sprigs fresh thyme

PREPARATION:

1. First marinate the venison: place the venison pieces in a large glass bowl and mix in the olive oil, salt and pepper. Melt the jelly with the vinegar in a small saucepan (or in the microwave) until dissolved. Pour over the meat, then mix through the remaining marinade ingredients. Cover and place in the fridge over night or up to three days. Stir through occasionally.
2. When ready to cook, drain the meat in a colander, reserving the marinade. Discard the solids that pass through.
3. Heat the olive oil in a large flame proof casserole and fry the bacon until just brown; remove and set aside.
4. Fry the onion slices, carrot and celery until they begin to colour; remove and set aside with the bacon.
5. Now fry the venison, in batches, until brown, using a little more oil if necessary. Remove the meat to a large bowl as it is browned. Sprinkle with the seasoned flour and toss through to mix well.
6. Preheat the oven to 170C/325F/gas mark 3. Pour the reserved marinade into the casserole and bring to the boil, scraping up any brown bits on the bottom. Skim off any scum that rises to the top. Add the stock and bring back to the boil. 7. Return the meat, vegetables and bacon to the casserole and add the bouquet garni and mushrooms. Bake in the oven for 2?2? hours or until tender. Check the level of liquid and add water if necessary. This is fantastic served with mashed potatoes. It keeps well in the fridge for several days, or in the freezer.

PREP/COOK
INFORMATION:

Cook time: 2 hours 30 minutes
Serves: 6

[Mags]

mmmmmm..that sounds nice DM.....let us know what it's like!

[dinahsmum]

Well, I've just put it in the marinade (instructions say leave for 3 days!).
It smells gorgeous and that's without any cooking.

If it turns out as good as it smells this could be a fab Christmas dinner (it's my birthday - I will not spend the whole day in the kitchen; advance cooking/preparation is tops! )

[Mags]

Is venison quite a strong tasting meat.....or maybe I'm thinking of something else

[Kazz]

Never tasted venison but a cousin of mine used to eat it often (he was the hunting shooting type ) I am sure he used to marinade his venison too - and it always smelt - YUMMY - hope you enjoy it DM.

Karen

[dinahsmum]

It's game Mags, so I guess it's bound to have a distinctive flavour. I haven't tried it before, other than the caribou I talked about above, which was not strong at all - like a nice piece of fillet of beef.
I'll let you know but i'm sure this lovely red wine marinade, with the added herbs and spice, would take away any unpleasant 'gaminess'.

(if it's awful Dinah will be the best-fed dog in Dorset, although she is actually eating her way through a bag of Burns venison and brown rice at the moment! )