Venison And Prune Casserole Recipes
VENISON AND PRUNE CASSEROLE
Make and share this Venison and Prune Casserole recipe from Food.com.
Provided by hectorthebat
Categories Deer
Time 14h40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate the venison overnight in 300ml of wine and the thyme.
- The next day, preheat the oven to 150C/gas 2.
- In a heavy-based pan, heat a third of the butter and gently fry the onions, bacon and rosemary for 10 minutes.
- 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.
- 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.
- 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.
- Bring to the boil, then pour in the stock to submerge the meat. Season, add the bay leaves, then cook in the oven for 2 1/2 hours. The meat is done when it is very tender but still holding its shape.
- 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.
- 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.
- Serve in shallow bowls with the mash, a handful of watercress, and a little blob of cranberry jelly.
Nutrition Facts : Calories 1325.4, Fat 45.9, SaturatedFat 22.1, Cholesterol 360.6, Sodium 1275.5, Carbohydrate 117.5, Fiber 11.4, Sugar 22.2, Protein 92.3
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- Put the prunes in a bowl with 350ml of the port and leave to soak. Heat a glug of oil in a large, deep, lidded casserole. Dust the venison with the flour (you can do this by putting the meat and flour in a clean plastic bag, sealing and shaking). Add the meat to the casserole and tir around for 5 minutes over a high heat to kickstart the cooking process. Add the onions, garlic and leeks, then cook, stirring, for 5 minutes.
- Add the port and prunes, the stock and the thyme, bring to a rolling boil, then turn the heat to low and simmer for 2½ hours, stirring occasionally, or until the meat is tender and the sauce has thickened.
- For the crispy onions, toss the onion rings in flour (you can do this in a clean plastic bag too). Half-fill a frying pan with vegetable oil, then heat to 160°C (test with a digital probe thermometer, or drop in a piece of onion; it should sizzle). Fry the floured onions for 5 minutes until golden. Remove from the pan with a slotted spoon and drain on kitchen paper.
- When you’re ready to serve, stir in the remaining 50ml port and the Worcestershire sauce, then taste and season. Serve with mashed potato and beans, if you like, and top with the crispy onions.
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