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VENISON and WHITE WINE CASSEROLE - 200 minutes ~ Serves 4
1 onion
1 large carrot
2 sticks celery
1 clove garlic
4 rashers smoked streaky bacon
1 tbsp olive oil
750 g diced stewing venison
1 tsp dried oregano
3 bay leaves
350 ml dry white wine
2 tbsp tomato purée
Salt and freshly ground black pepper
50 g toasted pine nuts
50 g raisins
25 g dark bitter chocolate
Chopped parsley to garnish
Preheat the oven to 160° C.
Prepare the vegetables, finely chopping the onion, carrot, celery and garlic. Chop the bacon too.
Heat the oil in a flameproof casserole dish. Add the onion, carrot, celery and bacon.
Cover and cook slowly for 5–6 minutes, stirring once. Add the venison and herbs and cook for a further 2–3 minutes, then add the wine, tomato puree, seasonings, and a little water or stock, if necessary, to cover the meat.
Bring to the boil, cover and cook in the oven for 3 hours.
Return the casserole to the hob and add the pine nuts, raisins and chocolate, stirring until the chocolate has melted.
Season to taste with extra salt and pepper, then garnish with parsley before serving.
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1 onion
1 large carrot
2 sticks celery
1 clove garlic
4 rashers smoked streaky bacon
1 tbsp olive oil
750 g diced stewing venison
1 tsp dried oregano
3 bay leaves
350 ml dry white wine
2 tbsp tomato purée
Salt and freshly ground black pepper
50 g toasted pine nuts
50 g raisins
25 g dark bitter chocolate
Chopped parsley to garnish
Preheat the oven to 160° C.
Prepare the vegetables, finely chopping the onion, carrot, celery and garlic. Chop the bacon too.
Heat the oil in a flameproof casserole dish. Add the onion, carrot, celery and bacon.
Cover and cook slowly for 5–6 minutes, stirring once. Add the venison and herbs and cook for a further 2–3 minutes, then add the wine, tomato puree, seasonings, and a little water or stock, if necessary, to cover the meat.
Bring to the boil, cover and cook in the oven for 3 hours.
Return the casserole to the hob and add the pine nuts, raisins and chocolate, stirring until the chocolate has melted.
Season to taste with extra salt and pepper, then garnish with parsley before serving.
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Venison and White Wine Casserole
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