SLOW-COOKER VENISON CASSEROLE, low-fat, healthier

Wonderful, whether the venison's out of a forest or a supermarket...

1st posted 2017; updated  Feb 2022

Ultra-healthy Venison & Veg slow-cooked Casserole 
'Hearty & luxurious. Meat v' tender; not a strong game flavour; gravy lovely & rich.' Taster  

This recipe was created many years ago, when a family friend asked for a recipe for less tender cuts of venison.  This quasi-Oriental casserole with lots of  veg and lovely thick gravy was the result.  Reader, he liked it!  

The exact recipe was lost one one move or another but this one is close to the original, and takes advantage of the growing presence of venison on our supermarket shelves.

Venison, whether wild or farmed, is considered by food specialists as an excellent meat to have in your diet.   It's low in fat and high in protein and minerals.

Until recently prices were out of the reach of most shoppers.  The cost has come down to a more reasonable level, though higher priced steaks are more readily found than less expensive casserole venison*.

Aside from a little bit of collagen that's easily removed, venison is pure meat.  Cooked in a casserole with root veg and served with sides, it will feed 4 easily.

The meat needs to marinate overnight; prep needs to start the day before it's needed. It will take about half an hour to work through the simple stages but once complete, the casserole can be forgotten until the final stages. The result is worth it.

The casserole can be prepared a couple of days in advance.  

Though there is some alcohol in this recipe - as there often is for venison - it cooks off and the dish is suitable for children as well as adults. 

Cost: around £6.50 for diced venison shoulder plus whatever veg is not in your larder 
Serves: 4-5 

Marinade:
    3 tbsp brandy or red wine or red grape juice
    1 1/2 tbsp reduced-salt soy sauce
    2-3 cloves garlic, grated
    1 tbsp grated ginger, peel remove

The Casserole   

   350g/12.3oz casserole or diced shoulder venison 

   2-3 slices back bacon, fat removed, in lardons
   1 tbsp butter 
   1 tbsp olive oil
   1 med onion, diced

    1 large celery stalk, peeled and finely diced 
    1 large carrot in large chunks
    1 peeled parsnip in large chunks

    zest of one orange
    2 med Chinese dried shitake** mushrooms (opt), steeped in boiling water 20 mins, stems removed and finely diced (reserve liquid)
   1/2 pint/280 milligrams good stock 
    80 ml/1/3 cup armagnac/white wine/apple cider/grape juice

Once the casserole is cooked:
    juice of one orange    
    generous 1/4 cup prep-ahead easy low-sugar plum & ginger jam (pref) or low-sugar jam (don't worry, you won't taste it)
    2 tablespoons oyster sauce***
    1 inch peeled ginger, grated
    few shots of Worcestershire sauce (opt)

   Garnish: sliced spring onions

Method:

1. 8 hours or the night before, mix marinade ingredients and place in a plastic bag; add diced meat, squishing to coat all pieces.  Seal bag and place in refrigerator, turning occasionally.
2. When ready to cook, drain meat of marinade (setting marinade aside); dust with seasoned flour
3. Saute bacon & onions, in oil & butter 3-4 mins or until onions are translucent; remove bacon & onions with a slotted spoon; set aside
4. In the same pan, brown meat, leaving enough space between the pieces so the meat does not steam; you may need to do this in 2 batches
5. Drain shitake mushrooms, setting aside liquid; remove stems, finely dice shiitake flesh; strain shiitake liquid though a clean j-cloth; set aside.
6. When all the meat is browned, add bacon & onions back to pan together with celery, carrot and parsnip; stir
7. Add orange zest, shitake mushrooms if using, stock, marinade from meat, strained liquid from shitake mushrooms & armagnac/white wine/apple cider/grape juice
8. Bring to a boil, scraping bottom of pan to lift any cooked on juices; allow to bubble gently 5 mins
9. Pour the entire contents into a slow cooker; cook on low 3-4 hours or until meat is tender but not falling apart
10. Stir in orange juice, plum jam, oyster sauce, ginger & Worcestershire sauce
11. Serve on rice, potatoes, buttered noodles or (67's favourite) mashed swede with butter and lots of pepper.  Also add green veg like broccoli, green beans, etc. 

Comments:

'Very tender; not a strong game flavour. Veg have absorbed the flavour thoroughly.  Gravy lovely and rich, just as a hearty winter stew should be.  And bacon strips as well.'

Political Agent

*Independent butchers Barrets on Englands Lane sells casserole venison at £20/kilo

**find dried shitake mushrooms in Chinatowns & some Japanese & large supermarkets;

not cheap but last forever

*** 67 prefers Lee Kum Kee Premium oyster sauce which is less salty; £3.99 for 500gm 

but lasts a long time and is excellent with fried rices and noodles.  Use sparingly.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.