Pot Roast of Venison (Serves 4-6)
Ingredients - (Imperial/Metric).
- 1 portion of Venison Topside/Roast (picture)
- 2-3 tablespoons oil for frying
- 3 streaky rashers chopped
- 1 onion roughly chopped
- 1 carrot, cut in chunks
- 2 sticks celery, sliced
- Bouquet Garni (3-4 parsley stalks, 1 bayleaf, big sprig of thyme, tied together)
- Salt and freshly ground pepper
- ¼ pint/ 150ml stock or water
- 1 heaped teaspoon cornflour
Method -
- 1. Heat the oil in a deep heavy casserole and fry the venison on all sides, until golden brown. Use a long handled spoon to help you turn the meat.
- Take out the venison, drain excess fat, leaving a good tablespoon behind.
- Add the chopped rashers, chopped vegetables and bouquet garni, cook gently for 4-5 minutes, mixing well.
- Place the venison on top and season well. Cover with a circle of greaseproof paper, then with a tight fitting lid.
- Cook in a pre-heated oven (gas mark 4 350 F/ 180 C) for about ¾ to 1 hour or until the meat is cooked to your liking.
- Lift out the venison, keep hot and allow to relax for 5-10 minutes.
- Add the stock to the pan juices and bring to the boil then simmer for a few minutes and strain into a clean saucepan.
- Blend the cornflour with a little stock or cold water then add to the pan juices and bring to the boil, stirring all the time. Simmer for 5-6 minutes. Add extra stock if necessary, then taste and adjust the seasoning.
- Meanwhile carve the meat into thick slices. Pour the sauce over and serve with creamed potatoes and root vegetables.
Venison Casserole (Serves 8)
Ingredients - (Imperial/Metric).
- 700g (1½ lb) lean casserole or haunch of venison
- 700g (1½ lb) lean stewing beef (picture)
- 450g (1 lb) onions, peeled
- 350g (12 oz) carrots, peeled
- 350g (12 oz) celery
- about 45ml (3 tablespoons) oil
- 50g (2 oz) butter
- 2 large garlic cloves, crushed
- 60 ml (4 tablespoons) plain flour
- 1.1 litres (2 pints) beef stock
- 300 ml (½ pint) dry sherry
- Finely pared rind and juice of 1 lemon
- 2 bay leaves
- Salt and freshly ground pepper
- 175g (6 oz) no-soak dried apricots
- 30 ml (2 tablespoons) brandy
- Chopped parsley, to garnish
Method - Venison Casserole
- Trim the venison and beef, then cut into 4cm (1½ inch) chunks. Chop the onions; slice the carrots and celery.
- Heat the oil and butter in a large flameproof casserole. Brown the meat in batches, adding more oil if necessary. Lift the meat out of the pan using a slotted spoon.
- Add the onions, carrots and celery to the pan with the garlic and brown lightly. Mix in the flour and cook for 1 minute, then stir in the stock, sherry, lemon rind and strained juice, and the bay leaves. Bring to the boil; replace the meat and season. Cover tightly and cook at 170 C (325 F) mark 3 for 1½ hours.
- Stir in the apricots, re-cover and cook for a further 1 hour, or until the meat is quite tender.
- Stir in the brandy and simmer for 5 minutes. Adjust the seasoning and serve garnished with chopped parsley.
