Venison Casserole

It  took me a while to find venison here in Oregon. It was always very easy in Cambridgeshire,I just needed to have a word with my butcher on the farm and he'd have it fresh the next day. Needless to say he had deer on his farm so he didn't have far to go to find the meat....but I don't want to think about that part......! I  managed to "special order " this meat ...turns out it came all the way from California....where are the Oregon deer I wonder as I'm all for eating locally....Anyway this casserole is made with venison,shallots,mushrooms,red wine and stock . Like all casseroles its best made the day before to allow the flavours to mingle . Oh and it makes alot....this is for 10 people ,but it freezes beautifully.


3 1/2 lb venison stew meat
1 pint red wine
2 springs fresh rosemary
4 cloves garlic crushed
2 1/4 lb shallots
10 rashers bacon,chopped into small pieces
2 oz butter
4 tbsp veg oil
6 level tbsp flour
3/4 pint chicken stock
2 tbsp redcurrent jelly
1 lb mushrooms

Put the venison in a bowl with the wine,2 rosemary sprigs and garlic and marinate for 2 -24 hours. Put the shallots in a bowl and cover with boiling water, leave for 10 mins then peel.

In a large casserole dish fry the bacon until crisp,then fry the shallots in 1 oz butter - or in the bacon fat if there is lots. I halved the shallots to cook them,as they looked quite big boys,but I've also left them whole and that works too.Preheat oven to 300. Drain the venison,reserving the marinade,and using 2 tbsp oil and  the other 1 0z butter,fry the meat in batches until chestnut brown . Its important not to crowd the pan or the meat will steam rather than colour....Set the meat to the side and add the flour, cook 1 minute. Stir in the reserved marinade and stock,bring to the boil ,then add the bacon,shallots and venison. Add the redcurrant jelly and mushrooms,season ,cover the casserole with a lid and cook for 21/2 to 3 hours...the meat will be fall apart tender by then. Remove the rosemary sprigs before serving.

I like to serve this with a mash of potato and parsnip flavoured with sour cream and Dijon mustard....soaks up all of the lovely juices fantastically.