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Venison and Pancetta Casserole
- Serves
8
- Difficulty
Easy
By David Eyre
Published 2009
This is a rich, gamey winter stew. Get the butcher to bone the venison for you. Buy your pancetta or bacon at the butcher’s too, then cut the rind off and use it to give the stew juices extra flavour. Serve with Celeriac Mash.
Ingredients
2 tablespoons 200 g 7 oz
Method
Heat the vegetable oil in a large frying pan, add the pancetta and fry until browned. Take the pancetta out of the pan, then brown the venison in the same fat, a few pieces at a time. Put all the browned meat in a casserole dish. Pour a slosh of the wine into the frying pan and scrape up any meaty bits that may have stuck to the bottom. Pour this over the meat. Gently fry the vegetables, choppe
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