Sunday, 23 January 2011

Venison Casserole and Pies

Venison makes a great casserole but, it's a bit richer than beef or lamb, so I tend to add a lot of vegetables to it.  I made double the quantity this time and put together some pies for the freezer.

Put the meat into individual foil pie dishes and cool completely before putting the pastry over.

They can be frozen wrapped individually in poly bags, for up to  3 months.  


2 carrots
140g swede, cut into cubes
6 shallots, peeled
3  leeks, cleaned and thickly sliced
1 garlic clove
1.5kg cubed shoulder of venison 
4 tbsp flour seasoned with salt and pepper
1 heaped tbsp redcurrant jelly
5 fl oz ruby port
450ml beef stock
2 sprigs thyme
1 bay leaf

Pre-heat the oven to 140C (fan oven).

Heat some oil and butter in a large casserole and add the shallots, carrots, swede and leeks. Fry for a few minutes until golden. Crush the garlic and add to the pan. Stir to combine and then set the vegetables to one side.
Sprinkle the meat with seasoned flour and mix to coat. Add a little more oil to the casserole and brown the meat in batches. Set aside with the vegetables.

Add the port and jelly to the pan. pour in the stock, thyme and bay leaf before adding the meat and vegetable back to the pan. Stir to combine and then bring to the boil. Cover and cook for 2 hours.

Remove the bayleaf and thyme.  Serve with mashed potatoes.

Pastry for the pies

100g salted butter
100g white cooking fat
200g plain wholemeal flour
200g plain flour
Large pinch of salt
Very cold water

Rub the fats into the flours and salt.

Add enough cold water to form a firm dough.

Rest the dough in the fridge for 30 minutes before rolling out on a floured surface.

When ready to bake brush the pies all over with beaten egg.

Cook the pies in a pre-heated oven at 180C for 15 minutes.

No comments:

Post a Comment

Seafood Paella

Paella is the taste of Summer for me.  As soon as the sun is out so is the paella pan. I cooked this one on the hob, using two burners but i...