Venison Casserole

Venison Casserole

Health Rating
Prep Cook Ready in Servings
30 min 2 h 2 h 30 min 4

Ingredients


2 tbsp All-purpose white flour
2 leaf Bay leaf (for marinade)
2 cup Brown stock
1 medium Carrots (roughly chopped, for marinade)
1/2 medium stalk(s) Celery (for marinade)
1 tbsp Clarified butter
4 clove Cloves (for marinade)
1 kg Game meat, deer (venison), raw
2 clove(s) Garlic (for marinade)
8 berries Juniper berries (crushed, for marinade)
10 gm Lemon peel (zest) (2 pieces, for marinade)
8 peppercorn Peppercorn (crushed, for marinade)
2 tbsp Red currant jelly
1 cup Red wine (for marinade)
3 sprig Rosemary, fresh (for garnish)
3 sprig Rosemary, fresh (for marinade)
8 medium shallot(s) Shallots
1 tbsp Vegetable oil
1/2 medium Yellow onion (for marinade)

Instructions


To make the marinade: Cut the half onion into four pieces and stud each one with a clove. Combine in a large bowl with the rest of the marinade ingredients. Add the venison, toss well and leave overnight in the fridge to marinate.

Lift the venison out of the marinade (reserving the marinade), drain and pat dry with paper towels. Season the flour and use to coat the venison (the cleanest way to do this is to put the flour and venison in a plastic bag and toss well).

Preheat the oven to 160 degrees Celsius (315 degrees Fahrenheit/Gas 2-3). Heat the oil and clarified butter in a large casserole dish, brown the shallots and then remove from the dish. Brown the venison in the oil and butter, then remove from casserole.

Strain the marinade liquid through a sieve into the casserole and boil, stirring, for 30 seconds to deglaze. Pour in the stock and bring to a boil.

Tip the remaining marinade ingredients out of the sieve onto a piece of muslin and tie up in a parcel to make a bouquet garni. Add to the casserole with the venison. Bring liquid to simmering point, then put the casserole in the oven. Cook for 45 minutes and then add the shallots. Cook for another 1 hour.

Discard the bouquet garni, remove the venison and shallots from the cooking liquid and keep warm. Add the red currant jelly to the liquid and boil on the stovetop for 4-5 minutes to reduce by half. Strain the sauce and pour over the venison. Serve garnished with sprigs of rosemary.

Nutrition Facts

Per Portion

Calories 639
Calories from fat 129
Calories from saturated fat 46
Total Fat 14.3 g
Saturated Fat 5.1 g
Trans Fat 0.2 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 3.6 g
Cholesterol 220 mg
Sodium 439 mg
Potassium 1920 mg
Total Carbohydrate 50 g
Dietary Fiber 7.0 g
Sugars 5.4 g
Protein 66 g

Dietary servings

Per Portion


Grain 0.2
Meat 4.9
Vegetables 2.8

Energy sources


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