Let’s make Venison simple with this delicious casserole. Serves 6 people and is bursting with flavour, so expect empty plates and smiles all round.
- Serves: 6
- Prep-time: 20 Minutes
- Cook-time: 20 Minutes
- Large Bowl
- Large Ovenproof Casserole Dish
- 1kg (2 1/4 lb) cubed venison
- 500ml (17 fl oz) red wine
- 1 small handful juniper berries
- 1 dessertspoon peppercorns
- 2 bay leaves
- 1 to 2 tablespoons vegetable oil
- 4 medium onions, sliced
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 medium carrots, sliced
Put the venison, juniper berries, peppercorns, red wine and bay leaves in a large bowl. Leave it to marinate in the fridge for several hours, but preferably overnight.
In a large ovenproof casserole heat 1 tablespoon of vegetable oil and then sauté the onion until it’s translucent.
Remove the venison from the marinade and keep the marinade to use later. Pat the meat dry with kitchen roll. Mix the flour, salt and pepper together and coat venison with the mixture.
Preheat oven to 140 C / Gas mark 1.
Remove the onions from the casserole and add the venison to the casserole and brown in small batches of about 6 cubes at a time. Add more oil or butter if needed. When the meat is browned, put all of the meat and onions back into the casserole along with the chopped carrots. Pour the saved marinade over the meat and vegetables.
Now put the lid on the casserole and cook in the preheated oven for 3 to 4 hours. The casserole is ready when the meat is tender and falls apart with a fork.