Before Nicola, Willow and I went off to the woods today, we left a venison casserole in the slow cooker. It would work well in the woods as well, cooked in a Dutch oven.
Ingredients
- 500g of diced venison
- A chopped onion
- A couple of cloves of garlic finely chopped
- A couple large parsnips and carrots, peeled and cut into large chunks
- Half a turnip peeled and cut into big pieces
- Glass of red wine
- 300ml of beef stock
- A bay leaf
How to make the venison casserole
- Put a little bit of olive oil in a casserole dish and bring it to a high temperature,
- Add the venison, brown it and transfer it to another dish,
- Put the onion and garlic in the pan and soften,
- Fry the carrot, parsnip and turnip for a couple of minutes,
- Add the bay leaf,
- Add the red wine and reduce it a little,
- Put the venison, and any juices, back into the pot,
- Add the stock and season to taste,
- Put on the lid, bring to a gentle simmer and transfer to the slow cooker hot plate or put it in the oven on a low temperature.
If you’re outdoors, you could use a Dutch oven and at this point put the Dutch oven on a bed of hot embers and cover with more hot embers.
- If you need to thicken the sauce, make a paste with corn flour and stir in a little at a time.
We had our venison casserole with mash, cabbage and beans.
You can find some other venison recipes on our blog such as this curry and this stiffado. Or to see loads of photos from our Wild Foods & Woodland Cooking course, look on our Facebook page.
