Venison Casserole
Venison Casserole
Serves 6
Prep time 30 mins plus
marinating
Cooking time 2 ½ hours
Ingredients:
4 tbsp Di Molfetta extra virgin olive oil
1.3 kg venison
shoulder, cut into chunks
1 bottle of red wine
4 sprigs thyme
6 shallots peeled and
halved if large
3 carrots, cut into
chunks
1 tbsp potato flour*
200g porcini mushrooms
1 large splash carob vincotto
*if you can’t find
potato flower just use 1tbsp cornflour with cold water and add towards the end
of cooking.
1.
Heat a
non-stick pan with half the oil, season the venison and fry in batches until
brown on all sides, adding more oil as necessary. Once all of the meat is
cooked, deglaze the pan by adding 150ml of water and scraping the bottom over the
heat to save all the juices
2.
Put the
venison in a bowl along with the wine, juices and thyme sprigs. Leave for
anywhere between 1 – 24 hours in the fridge
3.
In a large
casserole dish, cook the shallots, carrots and mushrooms in 2tbsp of oil for
about 5mins or until the begin to brown. Stir through the potato flour for
about a minute. Add the venison, marinade and vincotto, cover and cook over a
very gentle heat for 2 hours
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