Venison casserole

Name: Venison casserole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 750 g (1 ½ lb) braising venison off the bone or 2 kg (4 lb) venison cutlets; 185 g (6 oz) pearl or pickling onions; 6 juniper berries, crushed; 1 tablespoon plain flour; 1 tablespoon redcurrant jelly; 250 ml (8 fl oz) red wine; 250 g (8 oz) button mushrooms; 1 clove garlic, crushed

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

Venison is the most common large game and has a distinctive gamey flavour. In this recipe, the venison is slowly cooked to perfection with onions, mushrooms and garlic in red wine. It is then combined with redcurrant jelly and juniper berries to produce a truly memorable dish.

Ingredients

750 g (1 ½ lb) braising venison off the bone or 2 kg (4

Main course

Method

Preheat the oven to warm 170°C (325°F/Gas 3). If using venison off the bone, cut the meat into 4 cm (1½ inch) pieces.
Place the onions in a small pan with just enough cold water to cover them. Bring to the boil, reduce the