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Location: Dorset
Joined: Aug 2004
Posts: 3,319
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01-11-2005, 03:50 PM
Anyway, I made this for the first time last week and recommend it. It would make a great xmas meal with mashed potoes & be dead easy if you had a huge crowd. Make it ahead - it will keep in the fridge for 3/4 days.
Venison Casserole
INGREDIENTS:
1-1&1/2 kg boned venison shoulder, cut into 2.5cm pieces
75g smoked streaky bacon, chopped
3 tbsp olive oil
2 medium-sized onions, sliced
2 carrots, sliced
1 stick celery
2 tbsp flour seasoned with salt and freshly ground black pepper
300ml game or beef stock
a generous bouquet garni of parsley stalks, bay leaf, thyme and mint tied with a string
225g small baby button mushrooms, left whole, or chestnut mushrooms, thickly sliced
For the Marinade:
1 tbsp olive oil
salt and freshly ground black pepper
2 tbsp redcurrant or blackcurrant jelly
75ml cider vinegar
225ml red wine
1 medium-sized onion, chopped
1 carrot, diced
1 stick celery, diced
3 juniper berries, crushed
3 allspice berries, crushed (or use a good pinch of ground allspice or mixed spice)
2 sprigs fresh thyme
PREPARATION:
1. First marinate the venison: place the venison pieces in a large glass bowl and mix in the olive oil, salt and pepper. Melt the jelly with the vinegar in a small saucepan (or in the microwave) until dissolved. Pour over the meat, then mix through the remaining marinade ingredients. Cover and place in the fridge over night or up to three days. Stir through occasionally.
2. When ready to cook, drain the meat in a colander, reserving the marinade. Discard the solids that pass through.
3. Heat the olive oil in a large flame proof casserole and fry the bacon until just brown; remove and set aside.
4. Fry the onion slices, carrot and celery until they begin to colour; remove and set aside with the bacon.
5. Now fry the venison, in batches, until brown, using a little more oil if necessary. Remove the meat to a large bowl as it is browned. Sprinkle with the seasoned flour and toss through to mix well.
6. Preheat the oven to 170C/325F/gas mark 3. Pour the reserved marinade into the casserole and bring to the boil, scraping up any brown bits on the bottom. Skim off any scum that rises to the top. Add the stock and bring back to the boil. 7. Return the meat, vegetables and bacon to the casserole and add the bouquet garni and mushrooms. Bake in the oven for 2?2? hours or until tender. Check the level of liquid and add water if necessary. This is fantastic served with mashed potatoes. It keeps well in the fridge for several days, or in the freezer.
PREP/COOK
INFORMATION:
Cook time: 2 hours 30 minutes
Serves: 6
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Joined: May 2005
Posts: 4,998
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01-11-2005, 09:43 PM
Will try this one out
Thanks Christine!
Originally Posted by Christine
Scouse, with beetroot n crusty bread 1-2lb stewing meat, lots of spuds, peeled & cut into large chunks, 3 sliced carrots.
In a large pan, brown the stewing meat, then the carrots. Add enough water to cover then add the spuds, you need to have enough water to cover everything but with no gaps in the water, add some gravy browning & wuster sce salt n pepper. Bring to boil then lower to a simmer & cook gently, covered, for couple of hours. Or cook it in a pressure cooker
Can`t give exact amounts, depends how many its for etc, but the spuds fall apart & thickens it so you need a fair few. mmmmmmm its yummy
ps if you like onions you can add them as well
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Joined: May 2005
Posts: 4,998
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01-11-2005, 09:44 PM
Sounds devine, love the thought of courgettes and aubergine - lovely!!
Originally Posted by Vicki
OOh, one of my faves is Lamb Rattatouille:1 shoulder of lamb removed from bone and browned in a lttle oil
1 large onion sliced and browned in same oil
1 aubergine
2 courgettes
1 red pepper
1 pint lamb stock
Mushrooms
1 can tomatoes
1 teaspoon dried basil
1 pack new potatoes
Basically brown meat, then onion, then slice everything else except potatoes and add to large stock pot. Add toms, stock and new pots and basil and cook either in oven at 180deg or on hob on a slow simmer for 2 hours at least but until you can't stand the smell any more and you are totally starving, then scoff the lot
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Joined: May 2005
Posts: 4,998
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01-11-2005, 09:49 PM
Originally Posted by Fred
1500 g mussels 1 dl olive oil
8 cloves garlic
150 g diced tomato
2 dl white wine
1 rosemary branch leaves
1 bunch parsley
1 drop Tabasco
pepper
salt
(500 g pasta)
(1 tablespoon oil)
(salt)
(Parmesan cheese)
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Joined: May 2005
Posts: 4,998
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01-11-2005, 09:50 PM
MANDP could you PM me the recipe, I would be so grateful, OH would love it
Originally Posted by mand p
Beery Beef Masala and onion Bhaji Dumplings
Basically it's a beef stew made with ale and madras curry paste(depending on your heat levals
) and the onion bhaji dumplings are dumplings with sliced onions in it.If anyone wants the exact reciepe I'll post it up for you
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