Venison, Wild Mushroom and Port Casserole
Why not serve your Venison Casserole with a buttered potato and parsnip mash and honey roasted root vegetables?
- 100g Picked fresh basil leaves.
- 2tbsp Olive oil
- 600g Diced venison (cut into 2 ½ cm cubes)
- 30g Plain flour
- 10g Unsalted butter
- 200g Peeled and chopped onion
- 2 Peeled and crushed garlic cloves
- 4 Smoked bacon rashers, cut into strips (lardons)
- 8 Juniper berries, crushed in a pestle and mortar
- 200g Picked wild mushrooms (oyster, chanterelle, ceps, etc.)
- 100g Peeled and diced carrot
- 100g Diced celery
- 10g Tomato puree
- 1tbsp Redcurrant jelly
- 250ml Good quality red wine
- 100ml Port
- 10g Essential Cuisine Beef Stock Mix
- 250ml Water
- 1 Bay-leaf
- 1tsp Chopped fresh thyme
- Good Twist of freshly ground pepper
- Sea Salt Season to your taste
- 1tbsp Chopped flat leaf parsley
- Preheat the oven to 150°c. 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, add the butter & 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 Essential Cuisine Beef Stock Mix and water.
- Add the bay-leaf and thyme, bring to the 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 your taste.
- Your Venison Casserole is now ready to be served.