Venison, Port and Bay Casserole

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

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

Main course
Winter

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