Name: Venison, Port and Bay Casserole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves: 6
Ingredients: 1 kg venison haunch, diced; 600 ml beef stock; Fresh horseradish, grated; 1 small savoy cabbage, shredded; 250 g pack of cooked chestnuts; 1 tsp English mustard; 200 g button mushrooms; 2 sticks of celery, chopped; 100 g streaky bacon, sliced; Salt and pepper; 750 g parsnips, peeled and chopped; Splash of oil; 300 g shallots, peeled; Pinch of nutmeg; 4 bay leaves; 30 g butter; 1 bay leaf and 4 peppercorns; 1 clove of garlic; 1 tbsp flour; 500 ml milk; 2 sprigs of fresh thyme; 50 g butter; 400 ml Port

Preparation info

Serves:
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

This warming casserole celebrates our organic venison, farmed organically on our Staffordshire estate where our deer enjoy a life as wild as possible. Our venison is a nutritious, lean meat and pairs perfectly with root vegetables and winter greens.

Ingredients

For the casserole

Splash of oil
1 kg venison haunch, diced
400 ml

Method

For the casserole

Preheat the oven to 160°c or 140°c fan. Heat a little oil in a frying pan and brown the venison in batches, transferring it into a large casserole dish as you go. Deglaze the frying pan over a medium heat by pouring