Venison casserole with port and wild mushroom

Name: Venison casserole with port and wild mushroom
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Ingredients: 2 tbsp olive oil; 600 g venison ((diced)); 250 ml red wine; 250 ml water; 200 g onion ((chopped)); 200 g wild mushroom (oyster, chanterelle, ceps, etc.) ((sliced)); 100 g carrot ((diced)); 100 g celery ((diced)); 100 g basil leaves; 100 ml port; 8 juniper berries ((crushed)); 4 smoked bacon rashers ((cut into strips (lardons)); 2 garlic cloves ((crushed)); 30 g plain flour; 10 g unsalted butter; 10 g beef stock mix; 10 g tomato puree; 1 tbsp redcurrant jelly; 1 tbsp flat leaf parsley ((chopped)); 1 tsp thyme, ((chopped)); 1 bay leaf; salt & pepper

This recipe for a delicious Venison casserole with port and wild mushroom is something a little more special than your usual casserole. The big flavours come together to create a glossy, sumptuous meal that can be prepared in advance and enjoyed in full when served.

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.

This recipe was submitted to Kitchen Geekery by Essential Cuisine, makers of some highly recommended cooking stocks.

Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Main Course

Cuisine British

Servings 4

Ingredients

2 tbsp olive oil
600 g venison (diced)
250 ml red wine
250 ml water
200 g onion (chopped)
200 g wild mushroom (oyster, chanterelle, ceps, etc.) (sliced)
100 g carrot (diced)
100 g celery (diced)
100 g basil leaves
100 ml port
8 juniper berries (crushed)
4 smoked bacon rashers (cut into strips (lardons)
2 garlic cloves (crushed)
30 g plain flour
10 g unsalted butter
10 g beef stock mix
10 g tomato puree
1 tbsp redcurrant jelly
1 tbsp flat leaf parsley (chopped)
1 tsp thyme, (chopped)
1 bay leaf
salt & pepper

Instructions

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.