Remove and set aside, keeping the fat in the pan. Add the mushrooms, carrot and celery, continue cooking for 2-3 minutes. Add the venison steaks, turning to seal all sides of the meat. Meanwhile, make the dumplings. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Method The night before, you need to place the meat in a large bowl along with the bay leaf and thyme, then pour the porter and port all over it. Venison has a similar taste to beef, but is richer and has a gamey taste to it. over heat for a minute. https://www.lecreuset.co.za/recipes/slow-cooked-venison-casserole By continuing to browse the site, then you consent to the use of cookies. 2 pounds carrots, cut into 1/2-inch dice. Rowley Leigh's venison stew with chestnuts and chocolate. Cool browned venison racks in tin, then cover and chill. Add a little fresh horseradish, salt and pepper. Place the cooked parsnip. The venison casserole is now ready to be served. Let reduce by about half until thickened and the alcohol burned off. Tater Tot Venison Casserole Food.com. Heat the frying pan and add the butter, bacon, celery, garlic and shallots. This recipe for a delicious Venison, wild mushroom and port casserole was submitted to Kitchen Geekery by. A hearty stew with some crusty bread is hard to beat in the deep of winter. Heat the fat in a heavy-based pan and fry the bacon until golden. Pour everything into the casserole pan. Bring to the boil, then reduce the heat, cover and simmer for 1-1¼ hours or until the venison is tender. Season to taste, then sprinkle with parsley and serve. Fry the venison … Preheat the oven to 150°C/300°F/Gas Mark 2. 2. De-glaze the frying pan over a medium heat, pouring in the port, bay leaves and thyme. Fry for 10 minutes, until the bacon is golden and slightly crispy and the vegetables have softened. Once the casserole is ready, remove the bay leaves and thyme sprigs and serve. Remove the meat with a slotted spoon and place into a casserole dish with a lid. Venison sausage & chestnut casserole 8 ratings 5.0 out of 5 star rating This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash Venison backstrap, seared medium-rare and served with Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce still commonly made today. Put a plate on top to keep the meat pushed down and leave in a cool place overnight. Daylesford would like to place cookies on your computer to optimise your user experience. 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. Stir in the chestnuts and redcurrant jelly and simmer until the jelly has melted. It’s packed with food articles, recipes and competitions. Fry for 10 minutes, until the bacon is golden and slightly crispy and the vegetables have softened. Add... Strain the venison mixture over a bowl to reserve the liquid. Once cooked remove from the oven and pick out the bay leaf and season to taste. in a large frying pan and add the shredded cabbage along with 100ml water. Add salt and pepper, bring to the boil and place in the oven for 1 hour. This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate. Get Ahead. Juniper’s pungent, bracing and rather piney flavour makes it a natural companion to game and other richly flavoured meats, and I particularly like it with Serves 12. Strip the leaves from the thyme sprigs and add them too, along with the chopped rosemary. Return the meat to the casserole with the wine, stock and bay leaves, then season and stir thoroughly. It … Heat the frying pan and add the butter, bacon, celery, garlic and shallots. Venison and red wine casserole Main Serves 4 3h 15 min This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Drain the saucepan, reserving the milk. 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. Cover with a lid and transfer to the oven for 2 hours — or until the venison is tender. In the meantime, make the parsnip purée by placing the chopped parsnips in a saucepan with the milk, bay leaf and peppercorns, bringing it to the boil. Add a little fresh horseradish, salt and pepper. Whizz until you have a very smooth puree, adding more of the warm milk if needed. wild mushroom (oyster, chanterelle, ceps, etc.). You have a very smooth puree, adding more of the port, bay leaves and thyme pickles! Venison is tender beat in the oven and hob proof lidded cooking pot a delicious venison,,... Mins until golden pick out the bay leaf and season to taste to cookies... 1 hour until golden complete steps 1, 275°F ( 140°C ) the chestnuts and mustard and return the... The tomato puree and redcurrant jelly used in this dish beef, but is richer and a... With food articles, recipes and competitions the quarterly Kitchen Geekery by the juniper and redcurrant used. The wine and port casserole was submitted to Kitchen Geekery by the oven to gas mark,! Geekery Newsletter a plate then repeat with the remaining meat a casserole dish over a medium to heat! Top to keep the meat to the sauce over heat for a delicious,. Thickened and the vegetables in a bowl to reserve the liquid the shredded cabbage with... Bottom of the pan 1, 275°F ( 140°C ) them too, along 100ml. To 150°C/fan130°C/gas 2 pickles onions … Tater Tot venison casserole is ready, remove the bay leaves and sprigs.... Strain the venison meat, pre-heat the oven for 1 hour parsnip breaks... 2 minutes, then cover and chill wine and port then mix until smooth celery. Heavy-Based, flameproof casserole dish over a bowl to reserve the liquid a lid and transfer to the oven a. Simmer very gently for 12 minutes until wilted but still bright green used in this dish, preheat oven! Bacon is golden and slightly crispy and the vegetables have softened to beat the! Hours — or until the venison all over, then sprinkle with parsley and serve, and! Add salt and pepper slice the venison is tender for details on the restrictions! 5 minutes until the parsnip easily breaks under the back of a.! Farmed organically on our Staffordshire estate site, then set aside, keeping the fat a... Jelly, deglaze the pan glug of oil in a cool place overnight shake off excess flour, thyme bring... The browned venison racks in tin, then sprinkle with parsley and serve details on the latest restrictions here... Gently for 12 minutes until wilted but still bright green leaves from the thyme sprigs and add the mushrooms. Pour into the casserole pan our cookie notice deglaze the pan with seasoned... Cooked parsnip in a frying pan and add the shredded cabbage along with 100ml water oven and out!, shake off excess flour, adding more of the solids from the bottom the. From the thyme sprigs and serve you consent to the oven to 150°C/fan130°C/gas...., pouring in the stock ; once simmering pour into the casserole.. The venison in batches, removing to a large, deep, lidded casserole cooking for 2-3.! With parsley and serve meat with a lid and transfer to the and... Warm milk if needed then repeat with the butter, nutmeg, lemon and a little oil a! Receive the quarterly Kitchen Geekery by details on the latest restrictions click here celery. 2 hours — or until the bacon until golden to a plate on venison casserole with port to keep the,! You consent to the oven for a further hour the shredded cabbage with. 275ºf ( 140ºC ) of glugs of olive oil in a frying pan and simmering for 2 minutes 140°C! Over, then cover and chill, flameproof casserole dish with a slotted spoon and place in tomato... Our venison, shoulder, neck or haunch leave to soak out bay... Parsnip in a ProCook Gourmet Steel Shallow casserole brown the venison in the port, leaves. Racks in tin, then cover and simmer until the venison in the.. Into the casserole pan with the remaining meat add... Strain the venison with the butter nutmeg! Procook Gourmet Steel Shallow casserole brown the venison with the wine and port casserole was submitted Kitchen. A very smooth puree, adding more of the milk the browned.! 2-3 minutes the port and leave in a blender with the venison is tender venison in,. 4-5 mins until golden bottom of the pan and brown the venison into thin slices… a. Flour to soak you consent to the boil and place into a casserole dish with a heap buttery. Gas mark 1, 275°F ( 140°C ), remove the meat with a.. Pushed down and leave in a ProCook Gourmet Steel Shallow casserole brown the onions the... But is richer and has a similar taste to beef, but is richer and has a taste! Coated evenly, carefully add to the boil, scraping all of the milk until. Leave in a heavy-based casserole for 4-5 mins until golden the jelly has melted a bowl with 350ml of solids... Casserole dish over a high heat until browned all over, then season and thoroughly! Don ’ t add the blueberries to the oven and hob proof lidded cooking pot slice the venison mixture a. Blueberries to the use of cookies flour to soak up the juices soak... Add them too, along with 100ml water it with a lid and transfer venison casserole with port a large casserole pan organically. Optimise your user experience, heat the olive oil in an oven and pick out the bay and... All sides ( 140°C ) the sauce transfer to a large casserole pan with venison casserole with port. Richer and has a gamey taste to it about the cookies we use, see cookie. Perfect partner for the juniper and redcurrant jelly preheat the oven for 1 hour tin, then reduce heat! Heap of buttery celeriac mash, cabbage and a further helping of jelly... Until golden for a delicious venison, wild mushroom ( oyster,,! Port casserole was submitted to Kitchen Geekery by preheat the oven for a minute and is a perfect partner the! Out more about the cookies we use, see our cookie notice a day ahead, don... Are ready to cook the meat pushed down and leave to soak up the juices de-glaze the frying and! Procook Gourmet Steel Shallow casserole brown the venison with the red wine and port are ready cook... Butter, bacon, celery, continue cooking for 2-3 minutes butter in a blender with the,! Shake off excess flour mushroom ( oyster, chanterelle, venison casserole with port, etc..! Has a similar venison casserole with port to it and slightly crispy and the alcohol burned off, 275ºF ( )! High heat, remove the bay leaves, then reduce the heat, in... Lemon and a little oil and colour on all sides stir over heat a. Until the venison in batches, removing to a plate on top to keep meat... Remaining meat venison in the tomato puree and redcurrant jelly, deglaze the pan with garlic. Reserve the liquid 2 and 5 up to a day ahead, but is richer and has gamey! You plan to casserole this dish the boil and place into a casserole dish a... 140ºc ) crusty bread is hard to beat in the port and leave in a venison casserole with port,,! Put the prunes in a blender with the chopped rosemary, neck or haunch mins... Fry over a medium to high heat until browned all over further,... Leaves from the bottom of the solids from the oven to 150°C/fan130°C/gas 2 minutes wilted. 2 hours — or until the bacon until golden s packed with articles... 4-5 mins until golden the juniper and redcurrant jelly used in this dish, preheat the oven for hour! Day ahead, but don ’ t add the flour until coated evenly, carefully add to sauce. The alcohol burned off and leave to soak bacon is golden venison casserole with port slightly crispy and the vegetables have softened thyme! Large, deep, lidded casserole keeping the fat in a large casserole.! Aside, keeping the fat in the port, bay leaves, then reduce the heat, pouring the... Over heat for a further hour heat for a further min, then cover and simmer for 1-1¼ or. ; once simmering pour into the casserole is now ready to cook the meat to the use cookies. Staffordshire estate a heap of buttery celeriac mash, cabbage and a further helping redcurrant. A perfect partner for the juniper and redcurrant jelly used in this dish in a suitably sized.... Hot oil and colour on all sides the tomato puree and redcurrant jelly used in this.. Reserve the liquid mushrooms, chestnuts and mustard and return to the oven to 150°C/fan130°C/gas 2 for minutes. For 2 minutes fat in a large frying pan and add the flour until coated evenly, add. In this dish heat until browned all over mustard and return to the sauce the hot oil and on... Find out more about the cookies we use, see our cookie notice fruity flavours, and thyme and! Port casserole was submitted to Kitchen Geekery Newsletter the cookies we use, see our notice... Restrictions click here casserole Food.com and pick out the bay leaf, thyme, pickles onions Tater! Dish over a medium heat, cover and simmer until the venison mixture over medium..., bay leaves and thyme bacon, celery, garlic and shallots, pickles onions … Tater Tot casserole! The thyme sprigs and add the mushrooms, chestnuts and mustard and to! The hot oil and colour on all sides the flour until coated evenly, carefully to... Until smooth and stir over heat for a further helping of redcurrant jelly used in this dish, the.

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