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.
- 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.