This is a basic venison casserole that could be made with meat from the shoulder, or other cut suitable for stewing. It is very simple and tasty. You could vary the vegetables a little to your taste. I have posted a similar recipe in the past, I think, but with a few more exotic ingredients.
INGREDIENTS:
- 700 to 900g venison, in 2cm cubes, trimmed of potential elastic bits
- 2 tbsp plan flour, seasoned with salt and pepper
- 2 tbsp rapeseed oil
- 2 onions, chopped
- 2 sticks of celery, chopped
- 4 carrots, peeled and diced
- 1 neep/turnip/swede, peeled and diced
- 200g smoked pancetta or bacon
- 1 bunch of parsley, finely chopped
- 1 tsp dried marjoram
- 2 bay leaves
- 1 tsp dried thyme
- 300ml stock
- 300ml dark ale
- salt and pepper to taste.
METHOD:
- Set the oven to 150C. Prepare the meat and vegetables. Dip the cubes of venison into the seasoned flour.
- Heat the oil in a large casserole dish and brown the venison in stages, so it cooks in a single layer and browns easily. Put this in a dish for adding back to the casserole later.
- Fry the onion, celery and carrot together with the bacon until the onion is beginning to brown.
- Add the herbs, and stock, bring to a boil and add the ale. Bring back to the boil and add the meat and neeps. Adjust the seasoning at this point.
- Cook for 2 1/2 hours at 150C. You can cook it for a couple of hours and then set aside for reheating and a final half hour of cooking the next night.
We ate this with mashed potatoes and brussels sprouts.