Venison Casserole with Chestnuts and
recipe for Venison Casserole with Chestnuts and Cranberries
comes from Leiths
and has been reproduced courtesy of Leiths
School of Food and Wine in London.
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for Venison Casserole with Chestnuts and Cranberries
675 g shoulder, neck or flank of venison
1 tablespoon sunflower oil
30 g butter
115 g button onions
1 clove of garlic, crushed
115 g whole button mushrooms
1 teaspoon plain fl our
150 ml Brown Stock
1 tablespoon cranberry jelly
50 g fresh cranberries
15 g sugar
115 g cooked whole chestnuts
salt and freshly ground black pepper
chopped fl at leaf parsley, to garnish
For the marinade:
5 tablespoons sunflower oil
1 onion, sliced
1 carrot, sliced
1 stick of celery, sliced
1 clove of garlic, crushed
6 juniper berries
1 slice of lemon
1 bay leaf
300 ml red wine
2 tablespoons red wine vinegar
6 black peppercorns
to make Venison Casserole with Chestnuts and Cranberries
the venison into 5 cm cubes, trimming away any tough
membranes, sinews or gristle.
the ingredients for the marinade in a non-corrosive
bowl or large plastic bag and add the venison. Mix
well, then cover and refrigerate overnight.
the oven to 170ºC / 325ºF / Gas Mark 3
the venison from the marinade and pat dry with kitchen
paper. Strain the marinade and reserve.
half the oil in a heavy-based frying pan and brown
the venison cubes a few at a time. Place them in a
casserole. If the bottom of the pan becomes brown
or too dry, pour in a little of the strained marinade
to deglaze it, then pour the déglaçage
over the browned meat. Heat a little more oil and
brown the remaining meat.
all the venison has been browned, do a final deglazing
with a little of the remaining marinade and add to
the butter in a saucepan and fry the onions until
golden brown. Add the garlic and cook for a further
minute. Add the mushrooms and continue cooking for
in the fl our and cook for 1 minute. Remove from the
heat and stir in the stock until boiling. Return to
the heat and stir, again scraping the bottom of the
the cranberry jelly to the sauce. Season to taste.
Pour the sauce over the meat.
the casserole and cook for about 2 hours, or until
the venison is very tender.
cook the cranberries briefly with the sugar in 2
3 tablespoons water until just soft but not crushed.
Strain off the liquid.
a slotted spoon, lift the venison, mushrooms and onions
into a warmed serving dish.
the sauce fast until reduced to a shiny, almost syrupy
consistency. Add the cranberriesand chestnuts and
simmer gently for 5 minutes.
the sauce over the venison and serve garnished with
with permission of Leiths
School of Food and Wine