Culinary Adventures

Jessica's Recipes

Category: ‘Meat’

Venison Casserole

March 22nd, 2009 by

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

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.

Venison Steaks with Cream, Redcurrant and Juniper Berries

March 22nd, 2009 by

4 Venison steaks
5tbs butter
Crushed juniper berries
Grated onion
125ml beef stock or consommé
125ml red wine
125ml sour cream
Redcurrant jelly

Melt butter in thick frying pan.
Sprinkle steaks with salt, pepper and crushed juniper berries and brown in butter until done (about 3 minutes each side).
Remove and keep warm.
Turn down heat and add some grated onion.
Mix well with all the bits left in the pan and add stock and wine.
Cook gently until stock has thickened.
Add sour cream and a little redcurrant jelly.
Simmer and strain over steaks.
(A few sautéed mushrooms sprinkled over the top make a good garnish)