Venison Casserole

Name: Venison Casserole
Yield: Serves 4
Ingredients: 1 bay leaf; 1 rosemary sprig; 1 large onion; 75 ml (2¼ fl oz) red wine vinegar; 100 ml (3½ fl oz) robust red wine; 2 cloves; pinch of allspice; 4 juniper berries; 85 g (3 oz) prosciutto; 1 garlic clove; 100 g (3½ oz) butter; 1½ tablespoons finely chopped parsley; 2 tablespoons dry Marsala or brandy; 1½ teaspoons finely grated lemon zest; 3 tablespoons plain (all-purpose) flour; 1 kg (2 lb 4 oz) venison, cut into large cubes; 1 litre (35 fl oz/4 cups) beef stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 rosemary sprig
1 large onion
1 garlic clove
85 <

Stew
Spicy

Method

Strip the leaves off the rosemary sprig and chop them finely with the onion, garlic and prosciutto. Heat half the butter in a large heavy-based saucepan with a lid. Add the chopped onion mixture and soften over low heat for 5 minutes. Season with pepper.
Increase the heat, add the venison and cook for 10 minutes, or until brown on all sides.