Venison Casserole
- 1 tbsp olive oil
- 25g butter
- 2 diced onions
- 4 crushed garlic cloves
- 4 rashers smoky bacon, chopped
- 500g brown mushrooms, halved
- 2.5kg diced venison
- ½ bottle red wine
- 400ml beef stock
- 3 tbsp redcurrant jelly or similar
- Salt and pepper
- 50g cornflour
- Blackberries or similar, to garnish
- Preheat the oven to 150C. Heat the olive oil and butter in a large casserole, and gently cook the onions to soften. Add the bacon, mushrooms, and garlic, and cook for a minute or two. Meanwhile, brown the venison in a frying pan, and add to the casserole with the mushrooms. Pour in the red wine and stock, along with the jelly and plenty of seasoning.
- Bring to the boil, stir well, then pop on the lid and place in the oven to cook for 90 mins. When ready, make a paste with the cornflour and a couple of splashes of water, and add to the casserole, stirring it in to thicken for 5 minutes. Serve hot with steamed kale and a garnish of blackberries.
2 hrs
8 serving