Embrace autumnal gastronomy with this deliciously velvety venison casserole from 2 AA rosette head chef Steve Pidgeon of the Arundell Arms in Lifton. Tangy tones of dark chocolate and redcurrant jelly add depth and flavour to bowls brimming over with hearty bonhomie
You will need
Venison haunch 500g, diced
Olive oil 6 tsp
Bacon lardons 50g
Flour 2 tsp
Garlic 4 cloves, peeled and chopped
Banana shallots 3, peeled and chopped
Celery stick 1, finely chopped
Carrots, 4 peeled and cut in half
Flat mushrooms, 3 roughly chopped
Thyme 1 tbsp, chopped
Rosemary 1 tbsp, chopped
Red wine 700ml
Beef stock 500ml
Redcurrant jelly 2 tbsp
Dark chocolate buttons 30g (good quality)
Salt and pepper to taste
- Pre-heat oven to 160°C.
- Pour half the olive oil into an oven-proof dish and gently warm. Add the bacon lardons and cook for 4 minutes, then remove from the heat.
- Put the diced venison and flour in a bowl and toss well. Coat venison and shake off any excess flour.
- Place the oven-proof dish back on the heat and add the venison until browned all over.
- Add the rest of the olive oil, garlic, shallots and celery and cook for 1-2 minutes. Add the carrots, mushrooms and herbs and cook for 15 minutes. Add the red wine and bring to the boil.
- Add the beef stock and season with salt and pepper. Place a lid on top and cook for 1 ¾ – 2 hours until the meat is tender.
- Remove from the oven and strain the meat and vegetables in a sieve. Keep the liquid and return it to the pan and re-boil. Once boiling, whisk in the redcurrant jelly, butter and chocolate. Pour liquid over the venison and vegetables and stir well.
- Serve as the ultimate one-dish autumnal wonder in a bowl or on a plate.