Tuesday 26 November 2013

Venison casserole

I was a bit late to the table regarding the annual game season, and when I eventually got to the supermarket last Tuesday, there was not a whole lot left. I picked up a filet of venison, which was a bit more expensive than I would have liked to have paid for dinner (+/-350g for €15.52!).

Venison casserole

I used this recipe from the BBC. It fed three of us well. 


·     a knob of butter
·     1 chopped onion
·     4 crushed garlic cloves
·     1 packet of lardons
·     500g of wild mushrooms
·     350g filet of venison
·     a glass of red wine
·     200ml water and a couple of stock cubes
·     1 good tablespoons redcurrant jelly

Melt the butter in a casserole dish and cook the onion for a few minutes, until softened. Add the diced venison and brown the outsides of the meat. Once they are browned, add the garlic, bacon and mushrooms and cook for a further minute.
Add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
Heat all of this until it begins to bubble and then lower the heat until the liquid is just simmering. Cook the casserole for about an hour or so, until the meat begins to break easily under a fork.
If the sauce is too liquid, you can thicken it by mixing a dessertspoonful of the sauce with a teaspoon of cornflour until it forms a paste. Pour the paste into the casserole and heat until it bubbles and thickens.

I served this with potato and celeriac mash.

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