Who doesn’t love a good casserole ?? When I saw this Venison casserole in my Mary Berry book I had to give it ago.
It’s sounded very different to the usual casserole I usually make with the added change of the Venison. I can only really remember having had venison once before but that was at a restaurant.
It’s probably not an everyday meal as it is quite rich but would be lovely for a dinner party with friends or for a special occasion.
We really enjoy it and would make it again. So I thought I’d share the recipe with you so you could give it a go too.
2lb stewing Venison cut into chunks
1 to mixed spice powder
450ml red wine
2 tbsp olive oil
25g plain flour
300 ml beef stock
1 bay leaf
2 tbsp cherry jam
Salt and pepper
- Add the Venison to a big bowl and add the mixed spice and red wine. Set aside and leave to marinade for 2 hours.
- Remove the Venison from the bowl and pat dry. Reserve the liquid in the bowl.
- Heat the oil in a large flameproof casserole dish or deep non stick frying pan. Add the Venison and fryin a hot pan until browned. You may have to do this in batches. Remove the Venison and set aside
- Add the leeks to the pan and fry over a high heat for 1 minute. Sprinkle the flour over and continue to fry for a further minute. Gradually pour over the reserved marinade and bring to the boil, stirring all the time to degrade the pan. Allow to boil for 2 – 3 minutes until thickened then add the bay leaf and cherry Jam.
- Return the Venison to the pan season with salt and pepper and bring to the boil. Lower the heat and simmer over a low heat for 2 hours, stirring occasionally. Until tender. Remove the bay leaf to serve.
We served ours with creamy mash and shredded white cabbage.
I hope you enjoy this hearty cassarole as much as us.
Until next time
This recipe was taken from my own Mary Berry Absolute Favourite’s cookbook and was not part of any review or sponsored post.