This is a dish I have made several times, and is so simple to do, I first made this spiced venison casserole after having been out at a cold winter market all day and wondered what to do with the leftover mulled wine that I had in my big thermos flask, which I use for tastings when I am out at markets; it seems such a shame to throw it away! I will adjust the recipe to adding it fresh!
I tend to make it up as I go along but I know many people, (like my husband!) feel happier with a recipe to follow so I have borrowed a recipe for a venison casserole from Nick Nairn on the BBC good food website and adapted it to suit my method.
- 2 carrots, roughly chopped
- 140g turnip or swede, roughly chopped
- 2 onions, roughly chopped
- 3 celery sticks, roughly chopped
- 2 cloves of garlic
- 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 (gluten free all purpose flour can be used to make this dish gluten free)
- 450ml dry red wine
- 150ml Gullane Glögg
- 450ml beef stock
- 2 thyme sprigs
- 1 bay leaf
- Heat oven to 180C/fan 160C/gas 4.
- Chop the vegetables and garlic and add to a heavy-based casserole for 4-5 mins until golden. Then set aside.
- Put the venison into a bowl with seasoned flour and stir vigorously to coat. Add the meat to the casserole dish.
- Add the stock, wine and Gullane Glögg to the pan, and bring to the boil, then add the thyme and bay leaf. Season generously with freshly ground pepper. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
It would be delicious served with some celeriac and potato mash and some greens such as kale or savoy cabbage!