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Scottish venison casserole
Highland venison stew with red wine, juniper and redcurrant
Venison from red deer on the Highland estates is cooked in autumn and winter when the stalking season brings it to Scottish butchers, and a slow casserole is the warming way to eat the cheaper cuts. Shoulder is braised with red wine, juniper berries and a spoon of redcurrant jelly until tender and dark. The wine contains alcohol; for an alcohol-free version use extra stock with a tablespoon of balsamic vinegar. Chef's tip: venison is very lean, so cook it at a bare simmer; boiling makes it dry and stringy.
- Total time
- 175 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ¼ lb venison shoulderin 4 cm chunks
- 2 tbsp plain flour
- 1 ½ tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 3 ½ oz smoked bacon lardons
- 2 onionschopped
- 2 carrotschunked
- 2 cloves garliccrushed
- 8 juniper berriescrushed
- 4 sprigs thyme
- 1 ¼ cups red wineor extra stock with 1 tbsp balsamic
- 1 ¾ cups beef stock
- 2 tbsp redcurrant jelly
- 7 oz chestnut mushroomshalved
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Method
0/6 doneStep 1: Heat the oven to 300°F (275°F fan). Toss the 2 ¼ lb venison shoulder in the 2 tbsp plain flour, 1 ½ tsp salt and 1 tsp black pepper.
3 minStep 2: Brown the venison in batches in the 3 tbsp vegetable oil in a casserole over a high heat, 4 minutes a batch, until dark all over. Set aside.
15 minStep 3: Fry the 3 ½ oz smoked bacon lardons (smoked pork) for 3 minutes, then add the 2 onions, 2 carrots and 2 cloves garlic and cook for 8 minutes. Stir in the 8 juniper berries, 4 sprigs thyme and 2 bay leaves.
11 minStep 4: Pour in the 1 ¼ cups red wine and bubble for 2 minutes, scraping up the brown bits, then add the 1 ¾ cups beef stock and 2 tbsp redcurrant jelly and return the meat.
5 minStep 5: Cover and cook in the oven for 2 hours. Add the 7 oz chestnut mushrooms and cook 30 minutes more, until the venison is tender enough to cut with a spoon. A common mistake is rushing it; tough venison just needs more time.
150 minStep 6: Taste, skim off any fat and serve with mashed potatoes or clapshot.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 40 g
- Carbs
- 14 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does scottish venison casserole take?
- About 175 minutes in total: 25 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onions?
- 2 shallots per onion.
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