VENISON, PORT & BAY CASSEROLE
VENISON, PORT & BAY CASSEROLE
Keywords
- VENISON
- PORT & BAY CASSEROLE
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.daylesford.com.
Ingredients
- 1kg venison haunch, diced
- 400ml port
- 2 sprigs fresh thyme
- 4 bay leaves
- 50g butter
- 100g streaky bacon, sliced
- 2 sticks celery, chopped
- 1 clove garlic
- 300g shallots, peeled
- 1 tbsp flour
- 600ml beef stock
- 200g button mushrooms
- 250g pack of cooked chestnuts
- 1tsp english mustard
- 750g parsnips, peeled and chopped
- 500ml milk
- 1 bay leaf
- 4 peppercorns
- a pinch of nutmeg
- a pinch of nutmeg Squeeze of lemon
- salt and pepper
- 30g butter
- 1 small savoy cabbage, shredded
- a grating of fresh horseradish
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