James Martin Venison Casserole Food

VENISON CASSEROLE

Steps:

• Preheat the oven to 150C/300F/Gas 2.
• On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.
• Add the garlic, bacon and mushrooms and cook for a further minute.
• In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
• Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.
• Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.
• Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.
• Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants.

HUNTER'S VENISON CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
• Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
• Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
• Bake, uncovered, in preheated oven until set, about 20 minutes.

JOHNNY MARZZETTI WITH GROUND VENISON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce and pour into prepared baking dish.
• Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.

SUCCULENT BRAISED VENISON

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.

VENISON CASSEROLE

Steps:

• Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables.
• Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves.
• Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour.
• Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley.

VENISON AND CHOCOLATE CASSEROLE

Steps:

• Turn on and heat the oven at 180C (360F Gas 4).
• Fry the onions in a frying pan with a tablespoon of oil and the Worcestershire sauce until soft and translucent then set aside in your casserole dish.
• Mix the flour, salt and pepper, garlic salt and sage in a bowl and coat the meat a few pieces at a time.
• Gently fry the meat on a medium heat with some more olive oil till brown on each side. Do not "crowd" the pan (I usually only do 5 or 6 pieces of meat at a time).
• Add the browned meat to the onions in your casserole dish and give it a good stir to mix the meat and onions up.
• When you have floured and browned all the meat you will have a little of the seasoned flour left over, put this to one side as you will need it later.
• Put the fry pan back on the heat and add to it the glass of port then turn down the heat so the port does not boil.
• Once the port is warm add the redcurrant jelly and the chocolate and continue to heat gently until both are melted.
• Put the stock cube and the left over flour in a jug and add the boiling water stirring until you have a smooth paste, then add this to the port and heat gently stirring until you have a rich smooth sauce.
• Add your sauce to the casserole dish and mix well then cover with a lid and place in the oven on the middle shelf for 20 minutes.
• Remove and stir then return to the oven turning the temperature down to 160.
• Cook for around 1 ½ hours or until the meat is tender.
• If the gravy/sauce needs thickening put a spoonful of corn flour in a jug and add a few spoonful's of the sauce stirring to a paste then add to the casserole mixing well return to the oven for a few minutes and give it another stir before serving.
• Serve with steamed veg and your choice of potatoes or crusty bread.

WILD RICE VENISON CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Parboil rice with water; boil till almost tender; I'm sure you could also use a prepared wild rice mix.
• Dredge venison in flour and brown in a heavy skillet with the bacon fat or butter and chopped onion.
• Place the venison, rice, garlic, tomatoes and seasonings to a 3 qt baking pan and bake for 1 hour.

ROAST SADDLE OF VENISON WITH RED WINE

Steps:

• Trim the saddle to remove any nerves or bits of fat.
• Put the saddle in a reasonably deep stainless steel or enamel utensil just large enough to hold it compactly. Add the onions, garlic, thyme, rosemary, carrot, celery, ginger, peppercorns, juniper berries, red wine, one and one-half cups of port wine and cinnamon stick. The surface of the meat should be covered with the marinade. Refrigerate one or two days. The longer the meat stands, the more gamy the taste will be.
• Remove the saddle of venison, but reserve the marinade with vegetables. Strain the marinade but reserve separately the liquid and vegetables.
• Preheat the oven to 450 degrees.
• Sprinkle the drained saddle with the one tablespoon of ground pepper and salt to taste.
• Heat the olive oil in a heavy roasting pan large enough to accommodate the saddle of venison. Brown the meat on both sides, about five minutes. Scatter the reserved vegetables around the meat and place the roasting pan in the oven. Bake 30 minutes. Turn the meat to the opposite side and bake 30 minutes or until the meat is medium rare. If you want the meat more fully cooked, let it bake an additional 15 minutes or longer. To test for doneness, insert a thin metal skewer inside the hollow part (the spinal cord) of the spine. Remove the skewer and press it to your lips. If it is nicely warm, the meat is medium rare. If it is hot, the meat is well done. Transfer the meat to a warm platter.
• Place the roasting pan over medium heat and add the reserved marinating liquid. Bring to the boil, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Cook about 10 minutes and pour the sauce and reserved vegetables into a casserole or deep skillet. Let simmer slowly about one-half hour. Add the cream and remaining cup of port wine and bring to the boil. Let cook about 15 minutes or until the sauce is slightly thickened.
• Line a saucepan with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the sauce and solids into the sieve, pressing to extract as much liquid and flavor as possible from the solids. Discard the solids.
• Bring the sauce to the boil and swirl in the butter.
• Add salt and pepper and stir in the jelly. Carve the meat and serve with a little of the sauce spooned over each serving. Serve with mashed potatoes, if desired.