Culinary Adventures

Jessica’s Recipes

Recipes tagged with ‘casseroles’

Venison Casserole

March 22nd, 2009 by

Ingredients:
600 Grams(s) Diced Venison
1 tbs Plain Flour
1 Pinch(s) Salt
1 tsp Peppercorns
1 tsp Juniper Berries
1 Finely chopped Onion
2 tbs Olive Oil
250 Grams(s) Shallots
250 Grams(s) Chestnut Mushrooms
1 Handful Dried Porcini Mushrooms
1 Dash Balsamic Vinegar
1 Glass Red Wine
1 Litre(s) Beef Stock
1 Seasoning

Directions:
Crush peppercorns and juniper berries together with a pestle and mortar. Mix with salt and flour and toss the venison in this mixture (easily done in a plastic bag).

Crumble the Porcini and set to soak in a small mug of hot water (or stock).

Brown the meat until sealed in the olive oil. Remove from the pan and set to one side.

If necessary, add a little more oil. Brown the shallots (whole) and the onion and fry until golden. Add the mushrooms (halved) and continue frying. Add the meat back into the pan. Add any remaining flour and seasoning mix and stir in.

Add red wine, balsamic vinegar, Porcini (including the liquid they have been soaking in) and enough stock to cover the meat and stir well (you can use a good quality stock cube and hot water).

Season to taste.

Cook on the hob or in the oven at 160C / 325F / Gas Mark 3 for 2 hours or more until the venison is tender. Stir once or twice during cooking.

Check seasoning and serve – excellent with a garlic mash, carrots and a green vegetable.