Slow Cooked Venison Casserole
A delicious venison casserole, slowly cooked until the meat is tender and a rich gravy is formed. A true comfort food, bursting with natural flavours from the several hours of slow cooking.
Check out the link below for my reel on how to make this delicious, slow cooked casserole https://www.instagram.com/reel/C22qd5jIYNY/?utm_source=ig_web_copy_link
Recipe for easy mashed potato click this link:
Enjoy x
6
2-3 day marinade, 30 mins prep
slow cook several hours
Ingredients
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800g quality stewing venison- cut into 2cm chunks
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Marinade
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2 tbsp olive oil
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1 raw onion- papery skin removed, thickly sliced
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2 tbsp juniper berries
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Bouquet Garni #1 of fresh herbs- parsley, sage, thyme, rosemary
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2 bay leaves
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Red wine- to cover
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Seasoned Flour
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2 tbsp plain flour
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Pinch of sea salt
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Heavy grind of black pepper
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Casserole
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2 large tbsp extra virgin olive oil
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2 onions- peeled and roughly chopped
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3 carrots- peeled and roughly chopped
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175g button mushrooms- cleaned, thickly sliced
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2 large cloves of garlic- chopped
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Bouquet Garni #2 of fresh herbs- parsley, sage, thyme, rosemary
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1 x 538ml can Guinness- or stout
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1 organic beef stock cube
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50-100 ml of the marinade liquid
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Sea salt- to taste
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Plenty freshly grated black pepper
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Serve
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Creamy mashed potato and an extra knob of butter.
Instructions
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Step 1: marinate the venison.
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01 Place venison and marinade ingredients into a sealed container and marinade for 2-3 days in the refrigerator.
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Step 2: make casserole using slow cooker
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02 Drain liquid from venison by using a sieve. Discard berries, onions and herbs. Reserve liquid for later. In a large bowl place the venison, add seasoned flour and coat well. Heat oil in pan within slow cooker. When very hot add venison in stages, remove. Set to one side. Add onions and garlic. Soften. Add all remaining ingredients including marinade liquid. Season well and add a fresh Bouquet Garni.
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Step 3: cook
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03 Slow cook on low for several hours.
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Serve:
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04 Take to the table hot, check the seasoning and enjoy with plenty of creamy mashed potato and an extra knob of unsalted butter.
Notes
Can be made in the oven on a low heat (say 140ºC) for several hours if you do not have an electric slow cooker. It is also possible to use quality stewing beef rather than venison (or a mixture of both).
