Jamie Oliver

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#1 Wed 27 Feb 08 3:46pm

deb788

Member
From manchester, UK
Member since Fri 03 Sep 04

Venison Casserole / Stew

I have never cooked with venison before and i wondered if anyone had any nice recipes for a casserole/ stew that i could make with it ?

hmm

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#2 Wed 27 Feb 08 4:13pm

Tanya

Forum champ
From Scotland
Member since Thu 15 Jul 04

Re: Venison Casserole / Stew

Hi deb -


Venison and chestnut stew recipe on the link below.

http://www.channel4.com/food/recipes/po … e_p_1.html


I know you are looking for a casserole recipe, but there's a Wild Mushroom and Venison stroganoff recipe on site which might be of interest.  It's from Jamie's new book "Jamie at Home".

http://www.jamieoliver.com/recipes/meat … ganoff_for

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#3 Wed 27 Feb 08 4:42pm

Captain C

Forum champ
Occupation Sales
From Essex
Member since Tue 05 Feb 08

Re: Venison Casserole / Stew

Tanya comes up trump as usual. They should get you on the payroll  clap

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#4 Thu 28 Feb 08 3:10am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Venison Casserole / Stew

Venison casserole 

  Ingredients
1 tbsp olive oil
25g/1oz butter
2 onions, diced
4 fresh garlic cloves
4 rashers smoked bacon
500g/1Ib 2oz mushrooms
2.5kg/5½Ib haunch or shoulder of venison, diced
½ bottle red wine
400ml/14fl oz water
2 beef stock cubes, crumbled
3 tbsp redcurrant jelly
salt and freshly ground black pepper, to taste
50g/2oz cornflour
punnet redcurrants, to decorate
6 sprigs rosemary or thyme, to decorate
To serve
new potatoes
wilted spinach

Method
1. Preheat the oven to 150C/300F/Gas 2.
2. On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.
3. Add the garlic, bacon and mushrooms and cook for a further minute.
4. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
5. Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.
6. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.
7. Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.
8. Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants

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#5 Thu 28 Feb 08 1:53pm

triggs

Member
Member since Wed 14 Mar 07

Re: Venison Casserole / Stew

I know she's the devil incarnate but this is the best venison caserole recipe I've ever found.

http://www.deliaonline.com/recipes/veni … 59,RC.html

I've used a number of different cuts with it but I think the slightly cheaper ones work better as it's slow cooked  smile

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#6 Sun 02 Mar 08 9:02pm

flyingheron

Member
Member since Sun 02 Mar 08

Re: Venison Casserole / Stew

Made this today for Mothering Sunday.

Venison casserole  



Ingredients

2 tbsp olive oil

1 red onion
2 crushed garlic cloves

2 rashers bacon

250gm mushrooms

2 sticks celery
3-4 carrots
500gm diced venison (Waitrose)
1/4pt red wine
½ pt stock
1 tbsp redcurrant jelly

freshly ground black pepper
2 fresh bay leaves
2-3 sprigs of thyme
25gms butter
1 level tbsp flour
Preheat the oven to 150C/300F/Gas 2.
 On the hob, heat the olive oil in a large lidded casserole dish. Add the onion and cook until softened, but not browned. 

Add the garlic, bacon, mushrooms, celery and carrots and cook for a further 3 or 4 minutes.  In a frying pan, brown the venison and add to the casserole. Add the red wine, stock, redcurrant jelly, pepper, thyme and bay leaves.
 Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.
Remove from the oven and put on the hob on a low heat. Blend the butter with the flour and add gradually to thicken the sauce.

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