Saturday, 12 November 2011

Venison casserole


1 kg venison from Fellers (I'm guessing Roe)
300g punnet of closed cup mushrooms
1 kg carrots
1 large red pepper
Three medium onions
Tablespoon of red currant jelly
Sage, bay, thyme
Hazelnut oil
Beef dripping

Fry venison in hazel nut oil in a large wok, adding a little salt, pepper, bay, sage, thyme.

Add juice of half a lemon and leave to stand.

Add mushrooms to soak up juices.

Add a tablespoon of beef dripping: venison is fat free.

Pour all out into a casserole.

Fry the carrots in dripping in the wok, add lemon rinds (waste not).

Add the meat pieces back to the frying carrots, cutting the pieces up finely.

Add a large tablespoon of red currant jelly, bring to boil.

Put everything back in the casserole.

Fry three onions in wok and add to casserole.

Add two cups of water and a stock cube.

Place in oven for half an hour at 200°

Leave over night.

Served with celeriac and potato mash, pumpkin cubes roasted in hazel nut oil, cabbage and home made scrumpy.

Fed us and Chris G, Mim and Mia.