Winter is the time for tasty casseroles, and you can’t beat our meltingly tender prime diced venison. It is perfect for casseroles, pies and soups.
Venison in beer (serves 6)
1 kg diced venison
1 head of celery
2 tblsp black treacle
570 ml dark ale
300ml good stock
Seasoned flour and butter for browning
Chop up celery and brown lightly. Roll venison in seasoned flour and brown all over. Remove to casserole. Dissolve the treacle and stock in pan juices. Add ale and celery. 180 degrees for 2 hours. You can add any other root vegetables you have available.
Venison with Apricots (serves 6)
1 kg diced venison
50g butter
1 medium onion chopped
4 carrots sliced
1 tblsp cornflour
450ml apricot juice or white wine
125g dried apricots
1.2dl plain yoghurt
Flour seasoned with salt, ground pepper and crushed juniper berries
Trim venison pieces into cubes. Coat in seasoned flour. Melt butter in deep frying pan and brown on all sides. Remove from pan. Fry onion until soft. Blend cornflour with juice/wine until smooth, add to pan and stir until thickened. Add venison, carrots and apricots. Cover and simmer until meat is tender or casserole in the oven at 180 degrees. Stir in yoghurt just before serving.