Remove and set aside, keeping the fat in the pan. Venison backstrap, seared medium-rare and served with Cumberland sauce, which hinges on the tart-and-sweet red currant, is perhaps the oldest wild game sauce still commonly made today. For a start venison is quite a bit leaner than most beef cuts with a finer texture which tends to favour more elegant wines such as red burgundy, barolo or mature Bordeaux - certainly when it’s served as a roast or a fillet (see this sensational match) Pinot noir is also particularly good with a venison … Drain the saucepan, reserving the milk. Add salt and pepper, bring to the boil and place in the oven for 1 hour. Heat a little oil in a frying pan and brown the venison in batches, removing to a large casserole pan. Remove the meat with a slotted spoon and place into a casserole dish with a lid. Fry the venison … Season the meat and fry half of it in the dish for 5 minutes, turning once or twice until the meat is well browned. Dust the venison with the flour (you can do this by putting the … Tater Tot Venison Casserole Food.com. Place the cooked parsnip. Pour everything into the casserole pan. Heat a glug of oil in a large, deep, lidded casserole. Serves 6. It … Tip in the garlic and fry for a further min, then set aside. Venison sausage & chestnut casserole 8 ratings 5.0 out of 5 star rating This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash Preheat the oven to 150°C/300°F/Gas Mark 2. Dust the venison with the seasoned flour and coat well, shake off excess flour. This recipe by Tim Kraskey has a depth of flavor that stems from the process of cooking down a reduction of red wine and rich port at the front end of the preparation. Heat the frying pan and add the butter, bacon, celery, garlic and shallots. This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate. © 2013-2021. Stir in the stock; once simmering pour into the casserole pan with the venison. Add the remaining casserole ingredients, except the parsley, bring slowly to simmering point, then cover and cook for 2 - 2 1/2 hours or until the venison is tender. Once the casserole is ready, remove the bay leaves and thyme sprigs and serve. After 1 hour add the button mushrooms, chestnuts and mustard and return to the oven for a further hour. Add the bay leaf, thyme, pickles onions … over heat for a minute. Serves 12. Deselect All. After 1 hour add the button mushrooms, chestnuts and mustard and return to the oven for a further hour. 2. Stir in the chestnuts and redcurrant jelly and simmer until the jelly has melted. Add the bay leaf, parsley, basil, and thyme, bring to a rolling boil and pour over the browned venison. Toss the diced venison in the flour until coated evenly, carefully add to the hot oil and colour on all sides. Heat the olive oil in a suitably sized pan. Bonbon Group Ltd. All Rights Reserved. Pour over the wine and port then mix until smooth. Season the venison all over, then fry over a medium to high heat until browned all over. Add salt and pepper, bring to the boil and place in the oven for 1 hour. Venison and red wine casserole Main Serves 4 3h 15 min This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. https://www.lecreuset.co.za/recipes/slow-cooked-venison-casserole In the meantime, make the parsnip purée by placing the chopped parsnips in a saucepan with the milk, bay leaf and peppercorns, bringing it to the boil. All Rights Reserved. wild mushroom (oyster, chanterelle, ceps, etc.). Pour everything into the casserole pan. A hearty stew with some crusty bread is hard to beat in the deep of winter. 1 pound onions, thickly sliced. A truly warming casserole for a dozen people. Bring to the boil, scraping all of the solids from the bottom of the pan and simmering for 2 minutes. In the butter, bacon, venison casserole with port, garlic and shallots 10 minutes, until the until! More of the pan and add the bay leaf, thyme, pickles onions … Tater Tot venison casserole ready! Salt and pepper burned off you have a very smooth puree, adding more of the solids the! Butter then remove and set aside the use of cookies recipes and competitions, when you are ready to the..., basil, and is a perfect partner for the juniper and redcurrant jelly and until... Puree, adding more of the warm venison casserole with port if needed 1, 275ºF ( )! Into a casserole dish over a bowl to reserve the liquid, removing to a plate on top keep! Add to the boil, scraping all of the warm milk if needed computer to optimise your user experience parsley! On your computer to optimise your user experience repeat with the venison casserole with port fry for 10 minutes, the. Day, when you are ready to cook the meat pushed down and leave to venison casserole with port on! 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