Cook Venison
Venison au Vin
A simple one pot slow cooked venison casserole loosely based on
Mrs. Beeton’s Coq au Vin. Serves four. You need a single large
oven-proof pot e.g. Le Cruset. Ideally you include at least some of the
optional ingredients. As with any casserole it’s better reheated the
next day but it’s also good to serve with side vegetables after 1:30 in
the oven.
Ingredients
- 6 Shallots or one large onion chopped
- Olive oil
- 900g diced wild venison (I buy my venison from Graig Farm in 450g packs)
- 3 large carrots chopped (optional)
- 3 large celery sticks chopped (optional)
- 1 tablespoon of flour
- One 750ml bottle of red wine (I buy no added sulphur red wine from
Vintage Roots)
- 5 whole cloves of garlic
- 5 large halved or 10 small whole mushrooms
- Tomato pure
- Salt
- Dried juniper berries (optional)
- Dried or fresh thyme (optional)
Method
- Fry the onions for 10 minutes on a medium heat in the oven proof
pot.
- Add the carrots, celery and the venison to the onions and fry until
the venison is just starting to dry.
- Mix in the flour.
- Pour yourself one 125ml glass of wine and check the wine is
good.
- Pour the rest of the bottle into the pot.
- Add and stir in the garlic, mushrooms, tomato pure, salt, juniper
berries and thyme.
- Put the pot in the oven at 140C.
- Set a timer for 1 hour & 30 minutes.
- Finish off that glass of wine.