1st posted 2017; updated Feb 2022
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| 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 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 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:
