Autumn Venison Casserole Recipe - The Artisan Food Trail
Autumn Venison Casserole Recipe - Venison is well and truly in season in autumn and provides the meat at the heart of this dish.
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Cooking tools:
- Mixing bowl
- Plastic wrap
- Casserole pot
- Skillet
- Tongs
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Cartouche
- Stove
- Oven
- Grease proof paper
Ingredients
- 300g diced venison
- 2 garlic cloves, peeled and cut in half lengthways
- fresh rosemary, couple small sprigs
- 6 allspice berries
- black pepper, freshly ground
- 2 tbsp blackberry or plum vinegar
- 1 tbsp extra virgin cold pressed rapeseed oil
- half medium onion, finely chopped
- 1 medium carrot, peeled and finely diced
- 1 celery stick, finely diced
- quarter tsp ground mace
- 1 bay leaf
- 125ml red wine
- 200ml venison or beef stock
- 1 tsp cornflour mixed with a little cold water (optional)
- small knob butter
- 6 shallots, the round type
- 5 chantenay carrots, halved lengthways
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