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Venison and beer casserole recipe

Venison and beer casserole recipe


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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Game

I have been making venison casserole for many years, but always have marinated it overnight in wine. You get a meaty and melt-in-the-mouth texture that is spot on.


Yorkshire, England, UK

17 people made this

IngredientsMakes: 4

  • 100g streaky bacon, cut 3cm long
  • 1 teaspoon lard or butter
  • 675g diced venison, 3cm (1in) cubes
  • 1 dessertspoon sunflower oil
  • 1 onion, finely chopped
  • 1 celery stick, finely sliced
  • 1 carrot, finely sliced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 5 juniper berries, lightly crushed
  • 3 whole black peppercorns
  • 200ml beef stock
  • 75ml light coloured beer

MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min

  1. Cook the streaky bacon in a small amount of lard in a frying pan until crispy, then transfer these to a heavy bottomed pan or casserole dish. Next, brown the venison in the same frying pan; when complete, transfer all the venison, juices and fats to the casserole dish.
  2. Wipe the frying pan clean, then add the sunflower oil and fry onion until translucent, which takes about 5 minutes under a low heat. When translucent, add the celery and carrot slices and fry for another 2 minutes. After this, transfer all fried vegetables to the casserole pot.
  3. Add all the rest of the ingredients into the casserole pot and stir. Heat to boiling then reduce the heat to allow the sauce to bubble gently away with the lid off. Cook for about 3 hours. It should not dry out, but if needed, top up with some more of the beer.
  4. Serve the venison casserole with mashed potato and shredded cabbage.

Tip

Serve with a sweet potato-normal potato mash in the ratio of 1:3 to add a bit more variety and interest.

See it on my blog

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Venison and Red Wine Casserole Recipe

A dish you and your family will love. Give this venison and red wine casserole recipe a go today.

Ingredients

500g diced venison from Wild and Game
1 large onion, diced
2 generous tbsp plain flour
2 large parsnips, chopped into big chunks
3 carrots, chopped into big chunks
2 tsp minced garlic
250ml red wine
1 bay leaf
1 tbsp mushroom ketchup
500ml beef stock
Salt and pepper
Olive or vegetable oil

Method

1. Pre-heat oven to 160 degrees Celsius, gas mark 3.
2. Head a glug or two of oil in a Dutch oven or similar hob and oven-proof lidded pot. Fry the onion until soft.
3. Toss the meat in the flour until coated and tip into the pan. Cook until browned.
4. Add the garlic and cook for a further minute.
5. Add the wine and let it bubble for a few minutes.
6. Add the stock, vegetables, mushroom ketchup, and bay leaf.
7. Heat until bubbling then put the lid on and put the pot in the oven for 2 hours. Check and stir it occasionally and add more stock or water if it starts to look dry.
8. Adjust seasoning and serve with vegetables of your choice.


Notes about this recipe

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Where’s the full recipe - why can I only see the ingredients?

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The Cottage Smallholder

Photo: Deer camel and pumpkin

This is a really easy recipe that I made last week. I forgot to take a picture of the dish so have put up this photograph as it includes a brass deer that belonged to my mother as a child.

I love eating venison but it’s so expensive here in the UK. We buy it when it’s marked down in price and stash it in the freezer for game pies and casseroles. Shin of beef is delicious too – slowly simmered for 8-10 hours the gristly meat transforms into a melt in the mouth treat. Combine the two for a casserole that is deeply satisfying on a chilly autumn evening.

The venison is added after five hours so this is not a bung everything in and leave all day sort of recipe.

Venison and shin of beef casserole (feeds 6-8 people)

Ingredients:

I kilo of shin of beef chopped into 2cm squares
250g of venison chopped into 2cm squares
150g of carrots – peeled and chopped into chunks
7 shallots – peeled and halved
800ml of beef stock (I used one beef stock cube and a teaspoon of vegetable stock powder)
Half a tsp of black peppercorns
1 teaspoon of garlic granules
1.5 tsp of balsamic vinegar
1.5 tsp of anchovy essence
3 tablespoons of flour
Small handful of dried wild mushrooms rehydrates for 15 minutes in a little water or 1 tbsp of mushroom ketchup

Roll the shin of beef in the flour and place in the slow cooker.
Add all the rest of the ingredients except the venison. Set the switch to auto and leave to simmer for five hours.
Then add the venison (also rolled in flour) and cook for a further 3-4 hours until the venison is tender.

Serve on warm plates with baked potatoes and some fresh green vegetables.


Recipe for Boozy Damson and Venison Casserole

Serves 4
See above for suggestions for what to put in instead if you don't have any boozy damsons.

800g Venison Steak, cut into large chunks
1 large onion, cut in half then sliced
2 sticks celery, finely sliced
2 cloves garlic, finely chopped
20 or so boozy damsons (cut in half and stoned)
1 tbsp olive oil
1 bay leaf
1 tbsp fresh rosemary, chopped
15 or so dried juniper berries, crushed with a pestle and mortar
1 big piece of orange peel
Hot water
Salt and pepper

Find a large pan with lid and that is suitable to use on the hob.

Heat the olive oil and quickly fry the venison chunks in two batches so as not to overcrowd the pan, cooking just long enough to brown and seal the outside of the meat. Remove the meat from the pan and put it to one side, seasoning with salt and pepper.

Cook the celery, garlic and onions in the olive oil and meat juices left in the pan on a low heat for about 10 minutes, taking care not to brown them.

Return the venison to the pan that contains the vegetables (include any juices that have seeped out of the meat) and add all of the remaining ingredients (click here for a picture of what it looks like at this stage). Pour in enough hot water to just cover the ingredients.

Place a lid over the stew and let it only just simmer for about 2 and a half hours. I left mine on the hob but you could probably put in in the oven on a very low heat. Like all stews it will look vile for the first hour and forty-five minutes or so but will miraculously thicken-up and turn into something wonderful all of a sudden.

I love sloe gin – I knew someone who used to make it and I loved it. Sadly he died some years ago. I never tried the damson version, though, it sounds great to me. Thanks for sharing your eating local views too, it always makes me laught that 100 miles seems so large compared to what might be considered local in the UK – I guess everything is just so much more spread out here.
thanks for joining in Fish & Quips
sam

dito on the “local eating” here in Germany (although its’s larger than Britain).
I nearly drowned laughing when I read about the definition of “local” in the US in TIME while lying in the bathtub. Especially the comment that California was the only place in the world where good all-local cuisine was possible seemed arrogant and ignorant to me.(Again: no offense intended and I’m quoting from my memory, so if I got a fact wrong, sorry)

I made sloe gin for the first time last year and I still have a large bag of those dry berries frozen. I love the look of the damsons with the venison! Delicious!

Hi Sam – thanks for organising, you’ve done an amazing job going round all 65 entries (I hope we showed ’em!)
Mathias – I’m glad it’s not just me thinking 100 miles sounds like a long way :-)
Freya – I thought this would be a bit of a niche recipe but I knew somebody somewhere must have some leftover sloe or damson fruit!

I don’t think I’ve had damsons before but, if they’re boozy, they’ve got to be good.
I love venison. Have you tried venison shanks before? I tried them for the first time this week and they were great marinated and slowcooked. I used a really similar recipe to yours minus the damsons and with added ruby port.

Interesting Blog with a good layout, keep up the good work.

I love to idea of this recipe, but I made damson brandy this year (highly recommended and it only takes three months to be ready) so I don’t have any gin-soaked damsons. I have gin-soaked sloes though: do you think it would work with those?

Hello great website! Does running a blog similar to this require a massive
amount work? I’ve no expertise in programming but I
had been hoping to start my own blog in the near future. Anyway, should you have any
recommendations or tips for new blog owners please
share. I know this is off subject but I just had
to ask. Cheers!


Method

For the casserole, place the venison into a bowl with the red wine, port, thyme, garlic, bay leaf, peppercorns and juniper berries, stir well then leave to marinate in the fridge overnight.

Preheat the oven to 140C/275F/Gas 1.Remove the venison from the bowl, reserving the marinade, and dry with kitchen paper.

Heat a heavy-based ovenproof casserole pan until hot, add the oil then the venison and brown the meat on all sides over a high heat. Remove the meat from the pan and set aside.

Add the bacon and vegetables to the pan, along with a pinch of salt, and cook until the vegetables are lightly browned.

Add the reserved marinade, cook until it has reduced by two-thirds then place the venison back in the pan, add the stock and bring to a simmer.

Cut a piece of greaseproof paper to the same size as the top of the pan and place on top of the casserole.

Place the pan in the oven and cook for 2-3 hours until the meat is tender. Allow the casserole to cool, then remove the venison shanks and set them aside.

Sieve the cooking juices then return them to the pan and reduce by at least a half or until the sauce is rich and dark. Set the pan aside until ready to finish.

For the roasted vegetables, turn the oven up to 170C/325F/Gas 3.

Wrap the squash and beetroot in a foil parcel with the salt, thyme, garlic and vinaigrette and a couple of tablespoons of water. Place on a baking tray in the oven and bake for 30-40 minutes until tender.

Meanwhile, cut the pears in half, remove the cores and season with salt and freshly ground black pepper.

In a large pan, warm half the butter and then add the pears cut side down. Allow the butter to get very hot and turn a light brown colour, then turn the heat down and cook gently for 8-10 minutes until the pears are tender.

Add the chicken stock, let it bubble then remove the pears from the pan and set aside in a warm place.

Blanch the parsnips in boiling water then transfer them to the same pan you used to cook the pears and add the remaining butter. Cook gently until the parsnips are tender and golden-brown.

To finish the casserole, return the venison shanks to the pan, add the chestnuts and gently warm through.

Serve the casserole on warmed plates with the squash, beetroot, pears and parsnips alongside.


Watercress and cranberry jelly

1 Marinate the venison overnight in 300ml of wine and the thyme. 2 The next day, preheat the oven to 150C/gas 2. 3 In a heavy-based pan, heat a third of the butter and gently fry the onions, bacon and rosemary for 10 minutes. 4 Tip the meat into a colander over a bowl in the sink, saving the marinade, and season well. Set the marinade aside and scatter the flour on the meat and toss lightly. 5 Set aside the oniony-bacon mix, leaving the bacon fat in the pan. Add the meat to the pan and fry on a medium heat, stirring regularly. 6 Add the carrots, prunes and garlic and fry until you can smell the garlic. Tip the onions and bacon back in and pour in the second glass of red wine and the leftover marinade. 7 Bring to the boil, then pour in the stock to submerge the meat. Season, add the bay leaves, then cook in the oven for 2½ hours. The meat is done when it is very tender but still holding its shape. 8 About 45 minutes before serving, put the spuds on the boil and drain and mash when soft. Melt the rest of the butter in the milk and warm the chopped chestnut pieces in it before stirring them into the mash. Season well. 9 When the stew is cooked, let it sit out of the oven with the lid still on for at least 15 minutes. Skim off any excess fat and season to taste. 10 Serve in shallow bowls with the mash, a handful of watercress and a little blob of cranberry jelly.

Based on a recipe from Allegra McEvedy's Colour Cookbook (Kyle Cathie, 2006)


Method

  1. Preheat the oven to 150C, Gas Mark 2.
  2. Fry the lardons until crisp in a large pan, Remove and set aside. Add the onions, garlic and oil and cook for a few minutes, until soft. Remove and set aside.
  3. Dust the venison in the flour and season well. Fry in batches, in the same pan, until browned. Add the onion, garlic, lardons and the rest of the ingredients to the pan.
  4. Cover and move to the oven. Cook for 2-3 hours, until the meat is tender. Serve with vegetables and mashed potatoes.

Venison and Beef with Port and Apricots This casserole goes well with creamy mashed potato and peas.

3 tbsp sunflower oil
750gm stewing venison, cut into 2.5cm pieces
750gm good stewing beef, cut into 2.5cm pieces
600gm shallots, left whole
2 garlic cloves, crushed
75gm plain flour
1.1 litres beef stock
300ml red wine
2 tablespoons redcurrant jelly
salt and freshly ground black pepper
175gm ready-to-eat dried apricots
150ml port
chopped fresh parsley to garnish

1 Heat the oil in a large, deep frying pan. Brown the venison and beef in batches, adding more oil if necessary. Lift the meat out of the pan, using a slotted spoon. Add the whole shallots and garlic to the pan and cook, stirring occasionally, until evenly browned. Lift out of the pan with a slotted spoon.

2 Lower the heat, then stir the flour into the oil left in the pan, adding more if necessary, and cook for 1 minute. Stir in the stock and red wine and bring to the boil, stirring. Add the redcurrant jelly, and return the meat and shallots to the pan. Season with salt and pepper, bring to the boil, cover, then cook in the preheated oven for 1½ hours.

3 Add the apricots and port to the casserole. Return, covered, to the oven and cook for a further hour until the meat is tender. Adjust the seasoning and stir in lots of parsley to serve, with creamy mash or basmati and wild rice.

cook now, eat later

Recipe From Mary Berry&rsquos Book
&rsquoCook now, Eat Later&rsquo



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