Game recipes - Wild Venison Casserole

Old Cornish Recipe - Wild Venison Casserole by Cornish Game Ltd

Approx 675g wild venison haunch cut into cubes  Serves 4

For the marinade: 5 tablespoons extra virgin olive oil, 1 sliced onion, 1 sliced carrot,
1 stick of celery, 1 crushed clove of garlic, 6 juniper berries,1slice of lemon,1 bay leaf
290ml red wine, 2 tablespoons red wine vinegar, 6 black peppercorns

For the casserole: extra virgin olive oil,30g butter,110g peeled baby onions,1 crushed clove of garlic,110g button mushrooms,2 teaspoons plain flour,150ml brown stock,
1 tablespoon cranberry jelly, 110g cooked whole chestnuts

• Marinade the venison for 24 hours
• Pre heat your oven to 170c
• Remove venison pieces from the marinade and dry with paper towel
• Strain the liquid from the marinade and keep for later, discarding the vegetables
• Heat a small amount of oil in a heavy bottom pan & brown the venison in small batches
• Place the venison in a casserole
• Heat a little of the marinade liquid in the pan and scrape all the sediment from the bottom and pour over the venison
• Melt the butter and fry the onions and garlic until brown, add the mushrooms and cook for a couple more minutes, add to the casserole
• Remove the pan from the heat and stir in the flour until brown
• Add the remaining liquid, return to heat and bring to the boil
• Then pour over the casserole scraping in all the sediment from the bottom of the pan
• Add the cranberry jelly, and season
• Cover the casserole and place in the oven for about 2 hours or until the venison is very tender
• Strain the liquid from the casserole and boil until it has reduced to a shiny syrupy consistency
• Add the chestnuts and simmer for a further 5 minutes
• Return the venison to the casserole and warm through