For a casserole recipe that makes a lovely change from beef, try this simple venison casserole this week. The meat is leaner than beef and becomes really tender when it’s been cooked slowly, while the combination of veg and red wine make a delicious accompanying sauce.
- 1kg (2lb 4oz) stewing venison
- 3tbsp seasoned flour
- 2tbsp oil
- 25g (1oz) butter
- 1 large onion, roughly chopped
- 2 sticks celery, roughly chopped
- 2 carrots, roughly chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- 100ml (4fl oz) light red wine
- 500ml (18fl oz) beef stock
- 4 or 5 sprigs fresh thyme
- 1 sprig rosemary
- 35g (1¼oz) dried cranberries
- 1tbsp redcurrant jelly
- 400g (14oz) baby chestnut mushrooms
- 200g (7oz) girolles (wild mushrooms) or chestnut mushrooms, halved
Toss the meat in the flour. Heat the oil in a large, wide saucepan, brown the meat in batches, remove from the pan and set aside.
In the same pan, melt the butter then add the onion, celery and carrots, and cook for around 6 to 8 minutes, or until softened and lightly browned. Add the garlic and bay leaf and cook for another 2 minutes, stirring often.
Now add the wine to the pan, let it bubble for a minute, then add the stock along with 100ml (4fl oz) water. Return the meat to the pan, add the thyme, rosemary and cranberries, bring to the boil and reduce to a simmer. Allow to cook for a further 3 hours 15 minutes or until tender. Stir in the redcurrant jelly and add the mushrooms to the pan for the last 5 to 10 minutes of cooking time. Check the seasoning before serving.