VENISON CASSEROLE

 

VENISON CASSEROLE
INGREDIENTS

1 LARGE ONION SLICED
2 BAY LEAVES
½ TSP DRIED THYME OR 2 SPRIGS FRESH
½ TSP CHOPPED PARSLEY
8 CRUSHED JUNIPER BERRIES
450 ML RED WINE
2 TBSPVEGETABLE OIL
2 CARROTS THINLY SLICED
2 CELERY STICKS THINLY SLICED
2 TSP TOMATO PUREE
12 BABY ONIONS
225G BUTTON MUSHROOMS
1TBSP RED CURRANT JELLY
PREP
PLACE VENISON INTO A BOWL.ADD ONIONS,BAY LEAVES,THYME,PARSLEY, JUNIPER BERRIES AND BLACK PEPPER.MIX TOGETHER WELL .COVER AND LEAVE TO MARINATE FOR AT LEAST 3-4 HOURS
PEFERABLY OVERNIGHT.NEXT TAKE THE VENISON OUT OF THE MARINADE WITH A SLOTTED SPOON AND DRAIN WELL PATTING DRY WITH KITCHEN ROLL.RESERVE THE MARINADE.PREHEAT OVEN TO170Oc/GAS 3.HEAT THE OIL IN LARGE FLAMEPROOF CASSEROLE DISH ON THE HOB.ADD THE VENISON PIECES IN BATCHES FOR 2/3 MINUTES TILL BROWENED ALL OVER.REMOVE AND SET ASIDE THE VENISON .ADD CARROTS,CERERY, BABY ONIONS TO THE CASSEROLE DISH AND COOK OVER A MEDIUM HEAT FOR 5 MINUTES UNTIL BEGINNING TO COLOUR.RETURN THE VENISON TO THE CASSEROLE DISH,ADD THE TOMATO PURRE,BAY LEAVES AND THE RESERVED MARINADE.
COOK
BRING THE CASSEROLE DISH TO THE BOIL,COVER AND TRANSFER TO THE OVEN FOR 1 HOUR.ADD THE MUSHROOMS AND COOK FOR A FURTHER HOUR TILL THE MEAT IS TENDER. REMOVE CASSEROLE FROM OVEN.RETURN TO THE HOB AND SIMMER ONCOVERED UNTIL SAUCE LIQUID IS REDUCED BY ONE THIRD.FINALLY STIR IN RED CURRANT JELLY AND SEASON.
SERVE
SPOON THE VENISON ONTO PLATES.GARNISH WITH A LITTLE CHOPPED PARSLEY AND CREAMY MASHED POTATOES