Delia Smith Venison Casserole Food

VENISON BRAISED IN GUINNESS AND PORT WITH PICKLED WALNUTS

Venison Braised in Guinness and Port with Pickled Walnuts image

This is dark, rich and luscious and needs lots of fluffy mashed potato to absorb all the exquisite sauce. It's perfect, too, for entertaining as it braises slowly in the oven so you can forget all about it until your guests arrive. All you need to do is remember to start the marinade the night before.

Categories Easy Entertaining Venison Christmas: Main Courses Fair game Christmas: Recipes to freeze New Year's Eve Burns Night and Hogmanay

Yield Serves 4. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

Number Of Ingredients 12

Ingredients

4 venison steaks, each weighing about 6-7 oz (175-200 g)
1 clove garlic, crushed
1 level dessertspoon plain flour
salt and freshly milled black pepper
10 fl oz (275 ml) Guinness (or other stout)
2½ fl oz (65 ml) ruby port
9 oz (250 g) pickled walnuts, drained and halved
1 bay leaf
2 sprigs fresh thyme
½ oz (10 g) butter
1 tablespoon olive oil
1 large onion, sliced

Steps:

The night before, you need to place the meat in a large bowl along with the bay leaf and thyme, then pour the porter and port all over it. Put a plate on top to keep the meat pushed down and leave in a cool place overnight. Next day, when you are ready to cook the meat, pre-heat the oven to gas mark 1, 275°F (140°C). Then melt half the butter and oil in the casserole and heat gently. Drain the meat (reserving the liquid and herbs) and pat the steaks dry with kitchen paper. Now turn the heat to high and brown the steaks (in two batches) to a rich brown on both sides. Now add the rest of the butter and oil to the casserole. As soon as it begins to foam, add the onion and brown this for about 8 minutes before adding the garlic and frying for another 2 minutes. Now return all the meat into the casserole to join the onions. Stir in the flour to soak up the juices, then pour in the marinade (including the bay leaf and thyme), add the walnuts and season well. As soon as it reaches a gentle simmer, put a lid on, then transfer the casserole to the middle shelf of the oven and forget all about it for 3 hours, by which time the meat will be tender and the sauce marvellously dark and rich.

SUCCULENT BRAISED VENISON

Succulent braised venison image

Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay

Provided by Nick Nairn

Categories Dinner, Main course

Time 2h5m

Number Of Ingredients 13

Ingredients

2 carrots, roughly chopped
140g turnip or swede, roughly chopped
2 onions, roughly chopped
3 celery sticks, roughly chopped
olive oil and butter, for frying
1 garlic clove, crushed
1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
5 tbsp plain flour, seasoned with salt and pepper
2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
450ml dry red wine (Rioja is good)
450ml beef stock
2 thyme sprigs
1 bay leaf

Steps:

Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium

BRAISED RED CABBAGE WITH APPLES- TRADITIONAL BRITISH DISH

Braised Red Cabbage With Apples- Traditional British Dish image

This is a recipe taken from a Delia Smith cookbook Once cooked, it will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe. It's great because it can be made the day before and gently re-heated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).

Provided by winterbaker

Categories Greens

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs red cabbage
1 lb cooking apple, peeled, cored and chopped very small
1 lb onion, peeled and chopped small
1 garlic clove (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1/2 ounce butter
salt and pepper

Steps:

Method.
First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.
Then shred the rest of the cabbage finely, using your sharpest knife
Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar.
Continue with these alternate layers until all ingredients are used. Now pour in the wine vinegar, lastly add dots of butter on the top.
Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
.

Nutrition Facts : Calories 97.2, Fat 1.4, SaturatedFat 0.8, Cholesterol 3, Sodium 36.3, Carbohydrate 21.7, Fiber 3.7, Sugar 14.2, Protein 1.9

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