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Yorkshire Recipes

Winter Venison Casserole
Season of mists and mellow fruitfulness
Delicious healthy venison can be sourced locally here in North Yorkshire. Low in cholesterol and containing those Omega 3 Oils - it is the perfect alternative to beef

by Annie Stirk
Serves 6

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Preperation time 25 minutes
Cooking time 1.5 hours - 2 hours

Ingredients:
2 tablespoons redcurrant jelly
75cl bottle red wine
400g/15oz can beef consomme
2 tablespoons olive oil, for frying
1 tablespoon plain flour
900g/2lbs diced venison
50g/1.75oz butter
2 large garlic cloves, crushed
2 onions, very finely chopped
2 sprigs of fresh thyme
2 bay leaves
zest and juice of 2 oranges

Method
1. Preheat oven to 160C/Gas 3/325F
2. Season venison generously with salt and pepper, and dust with flour
3. Heat oil in a flameproof casserole and fry venison over a high heat until seared on all sides. Transfer to a plate
4. Melt butter in pan, add onions and cook over a medium heat for 6-8 minutes until tender, before adding garlic, thyme, bay leaves, orange zest and juice and redcurrant jelly
5. Bring to a simmer, then pour in whole bottle of wine and consomme and bring to a gentle simmer
6. Now add venison to the pan
7. Cover and simmer on hob for 1.5 hours, or in oven for 2 hours until meat is completely tender
8. Remove from oven and leave to cool



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