Mary Berry Venison Casserole Food

VENISON CASSEROLE

Venison casserole image

This venison casserole benefits from long, slow cooking.

Provided by Elizabeth Guy

Yield Serves 8-10

Number Of Ingredients 17

Ingredients

1 tbsp olive oil
25g/1oz butter
2 onions, diced
4 garlic cloves, crushed
4 rashers smoked bacon, chopped
500g/1Ib 2oz chestnut mushrooms, halved
2.5kg/5½lb haunch or shoulder of venison, diced
½ bottle red wine
400ml/14fl oz water
2 beef stock cubes, crumbled
3 tbsp redcurrant jelly
salt and freshly ground black pepper, to taste
50g/2oz cornflour
punnet redcurrants, to decorate
6 sprigs rosemary or thyme, to decorate
new potatoes
wilted spinach

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.

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

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