Recipe
Our resident chef Vinnie, has another fantastic recipe, Venison and Mushroom Casserole.
A simple, yet delicious dish using a more unusual cut of meat. Venison is slowly simmered with mushrooms, white wine and seasoning in a beef stock, to produce a dish that is meltingly tender and succulent.
Ingredients
- 750g diced Venison.
- 50g butter, divided
- 750 sliced chestnut or button mushrooms
- 125ml dry white wine
- 400ml beef stock
- 1 bunch spring onions, chopped
- 4 tablespoons finely chopped parsley
- 1 chopped brown onion
- 2 cloves of garlic
Method
- Melt half of the butter in a large frying pan over medium-high heat. Sear the venison cubes until browned, then remove and set aside.
- Melt the remaining butter in an oven proof pan, then cook the mushrooms until they release their liquid. Stir in the white wine and simmer for 3 minutes.
- Stir in the beef broth, spring onions and venison, chopped brown onion, crushed garlic and season with parsley.
- Bring to a simmer, then cover and put into a pre-heated oven at 150, Gas 2 or bottom right AGA. until the venison is tender, about 4 hours.
- Serve with a creamy garlic mash.
Chefs Tips
This can be cooked just as well by using a slow cooker.
For a true “one pot dish” add new potatoes after about 2hrs.
If the juice’s are thin after the cooking process, return to the hob and reduce or add a small amount of mixed cornflour.