Venison, wild mushroom and port casserole
- Serves: 4-6
- Preparation time: 15 minutes
- Cooking time: 2½ hours
- Total time: 2¾ hours
- 2 tbsp. olive oil
- 600g/1¼ lb venison, diced
- 250ml/8½ red wine
- 250ml/8½ water
- 200g/7 oz onion, chopped
- 200g/7 oz wild mushrooms (oyster, chanterelle, ceps, etc.), sliced
- 100g/3½ oz carrot, diced
- 100g/3½ oz celery, diced
- 100g/3½ oz basil leaves
- 100ml/3½ oz port
- 8 Juniper berries, crushed
- 4 smoked bacon rashers, cut into strips (lardons)
- 2 garlic cloves, crushed
- 30g/1oz plain flour
- 10g/⅓ oz unsalted butter
- 10g/⅓ oz beef stock mix
- 10g/⅓ oz tomato puree
- 1 tbsp. redcurrant jelly
- 1 tbsp. flat leaf parsley, chopped
- 1 tsp. thyme, chopped
- 1 bay leaf
- Salt and pepper
This recipe for a delicious Venison, wild mushroom and port casserole was submitted to Kitchen Geekery by Essential Cuisine, makers of some highly recommended cooking stocks.
Venison has a similar taste to beef, but is richer and has a gamey taste to it. Venison tends to have a finer texture and is leaner than comparable cuts of beef,but for this recipe you can use the cheaper, fattier cuts - as they will make for a richer casserole.
Venison suits strong fruity flavours, and is a perfect partner for the juniper and redcurrant jelly used in this dish.
- Preheat the oven to 150°C/300°F/Gas Mark 2. Heat the olive oil in a suitably sized pan.
- Toss the diced venison in the flour until coated evenly, carefully add to the hot oil and colour on all sides. Remove the meat with a slotted spoon and place into a casserole dish with a lid.
- In the same pan, gently fry the onion and garlic until soft but with not too much colour, add the bacon and crushed juniper.
- Add the mushrooms, carrot and celery, continue cooking for 2-3 minutes.
- Stir in the tomato puree and redcurrant jelly, deglaze the pan with the red wine and port.
- Add the beef stock mix and water.
- Add the bay leaf, parsley, basil, and thyme, bring to a rolling boil and pour over the browned venison.
- Cover with a lid and transfer to the oven for 2 hours — or until the venison is tender.
- Once cooked remove from the oven and pick out the bay leaf and season to taste.
- The venison casserole is now ready to be served.