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Opening Times:

Monday - Friday 7am - 5pm

Saturday  7am - 4.30pm

Sunday - Closed

Telephone 01937 582063

Andrews

Traditional Family Butchers

Rich Venison Casserole

1kg (2lb) Stewing Venison, trimmed and cut into cubes

150ml (1/4 pint) Red Wine

100ml (4 fl oz) Vegetable Oil

12 Juniper Berries, lightly crushed

4 cloves

8 black peppercorns

1 garlic clove, skinned and crushed

125g (4 0z) Streaky bacon rashers

2 medium onions, skinned and sliced

30ml (2 level tbsp Flour

150ml (1/4 pint) Stock

30ml (2 tbsp.) Redcurrant Jelly

Salt & Pepper, Chopped fresh parsley to garnish


Place the venison in a bowl, add the wine, half the oil, juniper berries, cloves, peppercorns and garlic, Stir well and leave to marinade for 24 hours, stirring occasionally.

Stretch each bacon rasher using a knife, cut in half and roll up. Heat the remaining oil in a flameproof casserole, add the bacon rolls and fry for about 3 mins.  Remove from the casserole dish.

Remove the venison from the marinade and quickly fry in the casserole dish until browned. Remove from casserole dish.  Add the onions and cook for 3 mins.  Add the flour and cook for 2 mins.

Remove the casserole dish from the heat and gradually stir in the stock, redcurrant jelly and the marinade. Bring to the boil slowly and cook until thickened.  Add the venison.  Season and place bacon rolls on top.

Cover and cook in oven at 170 C (325F) mark for 2.5 hours or until the venison is tender.  Garnish with chopped parsley.


SERVES 4