Peggis Layered Venison Casserole Recipes

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SUCCULENT BRAISED VENISON

Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay

Provided by Nick Nairn

Categories     Dinner, Main course

Time 2h5m

Number Of Ingredients 13



Succulent braised venison image

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
  • Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
  • Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium

2 carrots, roughly chopped
140g turnip or swede, roughly chopped
2 onions, roughly chopped
3 celery sticks, roughly chopped
olive oil and butter, for frying
1 garlic clove, crushed
1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
5 tbsp plain flour, seasoned with salt and pepper
2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
450ml dry red wine (Rioja is good)
450ml beef stock
2 thyme sprigs
1 bay leaf

VENISON AND PRUNE CASSEROLE

Make and share this Venison and Prune Casserole recipe from Food.com.

Provided by hectorthebat

Categories     Deer

Time 14h40m

Yield 6 serving(s)

Number Of Ingredients 18



Venison and Prune Casserole image

Steps:

  • Marinate the venison overnight in 300ml of wine and the thyme.
  • The next day, preheat the oven to 150C/gas 2.
  • In a heavy-based pan, heat a third of the butter and gently fry the onions, bacon and rosemary for 10 minutes.
  • Tip the meat into a colander over a bowl in the sink, saving the marinade, and season well. Set the marinade aside and scatter the flour on the meat and toss lightly.
  • Set aside the oniony-bacon mix, leaving the bacon fat in the pan. Add the meat to the pan and fry on a medium heat, stirring regularly.
  • Add the carrots, prunes and garlic and fry until you can smell the garlic. Tip the onions and bacon back in and pour in the second glass of red wine and the leftover marinade.
  • Bring to the boil, then pour in the stock to submerge the meat. Season, add the bay leaves, then cook in the oven for 2 1/2 hours. The meat is done when it is very tender but still holding its shape.
  • About 45 minutes before serving, put the spuds on the boil and drain and mash when soft. Melt the rest of the butter in the milk and warm the chopped chestnut pieces in it before stirring them into the mash. Season well.
  • When the stew is cooked, let it sit out of the oven with the lid still on for at least 15 minutes. Skim off any excess fat and season to taste.
  • Serve in shallow bowls with the mash, a handful of watercress, and a little blob of cranberry jelly.

Nutrition Facts : Calories 1325.4, Fat 45.9, SaturatedFat 22.1, Cholesterol 360.6, Sodium 1275.5, Carbohydrate 117.5, Fiber 11.4, Sugar 22.2, Protein 92.3

1 1/2 kg venison
600 ml red wine
1 tablespoon thyme
150 g butter
3 onions
200 g bacon
2 sprigs rosemary
60 g flour
2 carrots
250 g prunes
5 garlic cloves
1 liter beef stock
3 bay leaves
1 7/8 kg potatoes
250 g chestnuts
200 ml milk
watercress
cranberry jelly

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