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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
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.