Venison and Pancetta Casserole

Name: Venison and Pancetta Casserole
Ingredients: 3 tablespoons olive oil; a few parsley stalks, finely chopped; 2 garlic cloves, finely chopped, and 4 whole cloves, peeled; 2 garlic cloves, finely chopped, and 4 whole cloves, peeled; 3 celery sticks, finely sliced; 2 leeks, finely sliced; 2 carrots, cut into small dice; 2 onions, chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 bunch of thyme, tied; 1 tablespoon tomato purée; 1 shoulder of venison (about 1.5 kg/3¼ lb), boned, cut into chunks and sprinkled with salt; ½ bottle of red wine; 200 g/7 oz pancetta or streaky bacon, without rind, chopped into small pieces; 1 shoulder of venison (about 1.5 kg/3¼ lb), boned, cut into chunks and sprinkled with salt; 2 tablespoons vegetable oil; 200 g/7 oz pancetta or streaky bacon, without rind, chopped into small pieces

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

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 vegetable oil
200 g/7 oz pancetta or str

Main course
Stew
Gluten-free
Winter

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