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HighlandVenisonVenison is low in fat and, like all red meat, provides plenty of iron and minerals. It makes a mouth-watering casserole when cooked with beer and winter vegetables. For the best flavour choose a real ale or one of the popular ‘designer’ beers.

 

serves totaltime preptime cookingtime
4 persons 2 hours
15 minutes
15 minutes 2 hours

 

{tab Ingredients}

  • 500 grams Venison, boneless and cubed
  • 1 tablespoon Fine Oatmeal
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 medium Onions, finely chopped
  • 600 ml Beer
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Fresh Juniper Berries, crushed
  • 1 pinch Allspice
  • 150 grams Shallots, peeled
  • 250 grams Carrots, scrubbed and trimmed
  • 250 grams Parsnips, scrubbed and trimmed
  • 1 Baguette
  • 100 grams Cooked Chestnuts

{tab Instructions}

  1. Preheat the oven to 160°C.
  2. Toss the pieces of venison in the oatmeal to lightly coat, then shake to remove any excess.
  3. Heat the oil in a heavy flame-proof casserole and quickly cook the venison until lightly coloured.
  4. Transfer to a plate.
  5. Add the chopped onions to the casserole and cook gently over a low heat, stirring frequently, for about 10 minutes until softened and golden.
  6. Add the beer, thyme, juniper and allspice plus a little seasoning to taste, and bring to the boil, stirring constantly.
  7. Stir in the shallots, whole baby carrots and parsnips plus venison and any meat juices.
  8. When the liquid comes to the boil, cover the casserole and put into the oven.
  9. Cook, stirring occasionally, for 1 ¼- 1 ½ hours until the meat is really tender.
  10. Towards the end of the cooking time, cut the baguette into slices about 2.5 cm thick and lay on a baking tray.
  11. Bake for about 15 minutes until they are lightly brown and crisp.
  12. When the meat is cooked, stir in the chestnuts, then taste and adjust the seasoning.
  13. Arrange the toasted bread on top of the meat and vegetables and cook uncovered for a further 5 minutes.
  14. Serve hot, in the casserole.

{/tabs}

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