Venison & Beetroot Casserole

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.

Ingredients

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

 

Method

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.

 

Enjoy!

 

 

This entry was published on May 15, 2016 at 7:11 am. It’s filed under Recipes and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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