New Recipe for another Venison Casserole:

500g Diced Wild Fallow Venison, 2-3 tbspns oil, 3-4 tbspns flour, 2 carrots cubed, 2 onions diced thinly, 3 cloves chopped garlic, 2 sticks celery diced thinly, 1 parsnip diced, 1 tspn dried oregano, 2 bay leaves, 1 tbspn sugar, 1 cup red wine, 1 1/2 cups beef stock, salt & pepper.

Set oven to 150C.  Season flour & toss meat to coat.  Heat oil in frypan & brown meat in batches.  Don't crowd pan.  Heat more oil & toss carrots, parsnip, celery, onions, garlic, oregano & bay leaves in pan.  Do not burn.  Add sugar & red wine & boil for 2-3 mins to reduce a little.  Transfer to casserole dish.  Put meat in casserole dish.  Then add beef stock.  Season.  Put casserole in oven & cook for 2 to 2 1/2 hours.  Keep an eye on level of the cooking liquid.  You might need to add more beef stock.  You can add peas if you wish in last hour.

My mother's recipe - she makes the best soups & casseroles.

Venison Casserole:

1 1/2 tbsp olive oil    500g diced venison     1 onion thinly sliced    1 garlic clove chopped    1 tbsp plain flour    175ml beef or vegetable stock    60ml port or red wine    1 tbsp redcurrant jelly    3 Juniper berries, crushed   Pinch of ground cinnamon    Freshly grated nutmeg   Salt & pepper

Preheat oven to 150c.  Heat the oil in a large frying pan over high heat.  Add the venison and cook until browned all over. Using a slotted spoon, transfer to casserole dish.  Add onions & garlic to the frying pan and cook over medium heat, stirring frequently, for 8 mins or until golden.  Transfer to casserole.  Sprinkle the meat in the casserole with the flour & turn to coat evenly.  Gradually add the stock to the frying pan, stirring well and scraping the sediment from the base, then bring to a boil.  Transfer to casserole and stir well, ensuring that the meat is just covered.  Add the port, redcurrant jelly, juniper berries, cinnamon & a little grated nutmeg.  Season with salt & pepper and stir well.  Cover and  cook in the centre of the oven for 2 - 2.5 hours.  Remove from the oven and adjust seasoning if necessary.  Good to cook the day before and then reheat.  Store in refrigerator overnight.  Great with mashed potatoes or couscous.  The flavour is really rich and warm.

All alternatively, do all of the above up to transfer to casserole and stir well, ensuring the meat is just covered.  Stir in a Maggi Bacon & Onion soup, a splash of port or red wine and salt & pepper.  After 2 hours at 150C this comes out so tender. I use a heavy enamel casserole dish with lid.

If you'd like to pre-order, then just email me and I'll make sure I put one aside for you when the next delivery comes up.