SCJ_May19

Venison & Chocolate Casserole

The Arundell Arms, courtesy of game-to-eat
Serves: 4
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Preparation time: 30 minutes
Cooking time: 2 hours

Ingredients

  • 500g venison haunch, diced
  • 2 tsp flour
  • 6 tsp olive oil
  • 3 banana shallots, peeled & chopped
  • 4 garlic cloves, peeled & crushed
  • Bacon lardons
  • 4 carrots/parsnips, peeled & cut in ½
  • 1 stick celery, finely chopped
  • 3 flat mushrooms, roughly chopped
  • 1 tbsp thyme, chopped
  • 1 tbsp rosemary, chopped
  • 700ml red wine
  • 500ml beef stock
  • 30g dark chocolate buttons
  • 40g butter
  • 2 tbsp redcurrant jelly
  • Salt and pepper

Method

  1. Preheat oven to 160ºC. Pour ½ of the olive oil into an ovenproof dish and warm

  2. Add the lardons and cook for 4 minutes then remove from the heat
  3. Mix the venison and flour then add to the lardons to brown
  4. Add the rest of the oil, the garlic, shallots and celery and cook for 1-2 minutes. Add the carrots, parsnips, mushrooms and herbs and cook for 15 minutes. Add the red wine and bring to the boil
  5. 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
  6. Remove from the oven and strain the meat and vegetables, keeping the liquid and return to the pan and reboil. Whisk in the jelly, butter and chocolate, then pour over the venison and vegetables and stir
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