February - Winter Venison Casserole

  📷 The Good Guide 

Frostier mornings, darker nights -  it would only be right to make a warming venison casserole, right?!

 Serves 8 

Method

1)  Flour and brown 2.5kg of Woodmill Game Diced Venison in a frying pan, and then put it into a large casserole dish.

2)  Chop 2 onions, 2 cloves of garlic, 500g mushrooms and 5 rashers of bacon. Soften them in the same frying pan and then add to the casserole dish.

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 - Woodmill Tip - 
Adding just one small anchovy fillet into the mix when you’re cooking the vegetables brings an amazing lift to the flavour.  Don’t be afraid if you don’t like anchovies - it’s worth it!
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3)  Swoosh a glass of red wine around the frying pan and stir in the meat and veg juices.  Add to the casserole and bring up the liquid to ½ a bottle of wine and add a stock cube. Season with rosemary and salt & pepper and bring slowly to the boil.  Cook in a low/medium oven for 2 hours.

4)  Check the flavour and season accordingly; thicken with cornflour if the gravy is a bit thin.

5) Serve with mashed neeps and tatties and steamed green beans and enjoy with a full bodied red wine. 

Freezes beautifully!

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