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

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