One of the advantages of living in a cottage in the middle of an Estate is that the gamekeeper has to be nice to you. As such we have a freezer full of ducks, pheasant and venison. So even out of season I can delve into the freezer and pull out a winter meat.
Venison is one of my favorites; if you go to the local butchers duck and pheasant is still quite cheap, but venison is always expensive so I feel I have a luxury for free!
I make this casserole in advance so it can become even more tender when re-heated.
900g venison cut into chunks 3 beetroots cut into chunks 2 onions chopped 15 juniper berries 1tbsp red currant jelly 1/2 pt strong red wine 150ml game (or meat) stock thyme (dried will do) 3tbsp plain flour salt and pepper olive oil for cooking
Pre heat the oven to 170C, gas mark 3
In a plastic bag place the venison along with flour and seasoning and mix together
In a heavy bottomed pan heat the oil then cook the venison and onions until browned
Place in a casserole dish along with all the other ingredients
Place in the over and slow cook for 2 hours.
As with all my meals… nice and easy!
I serve with mash potatoes with chestnuts and whatever vegetables are in the garden.