Pot Roast of Venison

Pot Roast of Venison (Serves 4-6)

Ingredients - (Imperial/Metric).

  • 1 portion of Venison Topside/Roast (picture)
  • 2-3 tablespoons oil for frying
  • 3 streaky rashers chopped
  • 1 onion roughly chopped
  • 1 carrot, cut in chunks
  • 2 sticks celery, sliced
  • Bouquet Garni (3-4 parsley stalks, 1 bayleaf, big sprig of thyme, tied together)
  • Salt and freshly ground pepper
  • ¼ pint/ 150ml stock or water
  • 1 heaped teaspoon cornflour

Method -

  1. 1. Heat the oil in a deep heavy casserole and fry the venison on all sides, until golden brown. Use a long handled spoon to help you turn the meat.
  2. Take out the venison, drain excess fat, leaving a good tablespoon behind.
  3. Add the chopped rashers, chopped vegetables and bouquet garni, cook gently for 4-5 minutes, mixing well.
  4. Place the venison on top and season well. Cover with a circle of greaseproof paper, then with a tight fitting lid.
  5. Cook in a pre-heated oven (gas mark 4 350 F/ 180 C) for about ¾ to 1 hour or until the meat is cooked to your liking.
  6. Lift out the venison, keep hot and allow to relax for 5-10 minutes.
  7. Add the stock to the pan juices and bring to the boil then simmer for a few minutes and strain into a clean saucepan.
  8. Blend the cornflour with a little stock or cold water then add to the pan juices and bring to the boil, stirring all the time. Simmer for 5-6 minutes. Add extra stock if necessary, then taste and adjust the seasoning.
  9. Meanwhile carve the meat into thick slices. Pour the sauce over and serve with creamed potatoes and root vegetables.

Venison Casserole

Venison Casserole (Serves 8)

Ingredients - (Imperial/Metric).

  • 700g (1½ lb) lean casserole or haunch of venison
  • 700g (1½ lb) lean stewing beef (picture)
  • 450g (1 lb) onions, peeled
  • 350g (12 oz) carrots, peeled
  • 350g (12 oz) celery
  • about 45ml (3 tablespoons) oil
  • 50g (2 oz) butter
  • 2 large garlic cloves, crushed
  • 60 ml (4 tablespoons) plain flour
  • 1.1 litres (2 pints) beef stock
  • 300 ml (½ pint) dry sherry
  • Finely pared rind and juice of 1 lemon
  • 2 bay leaves
  • Salt and freshly ground pepper
  • 175g (6 oz) no-soak dried apricots
  • 30 ml (2 tablespoons) brandy
  • Chopped parsley, to garnish

Method - Venison Casserole

  1. Trim the venison and beef, then cut into 4cm (1½ inch) chunks. Chop the onions; slice the carrots and celery.
  2. Heat the oil and butter in a large flameproof casserole. Brown the meat in batches, adding more oil if necessary. Lift the meat out of the pan using a slotted spoon.
  3. Add the onions, carrots and celery to the pan with the garlic and brown lightly. Mix in the flour and cook for 1 minute, then stir in the stock, sherry, lemon rind and strained juice, and the bay leaves. Bring to the boil; replace the meat and season. Cover tightly and cook at 170 C (325 F) mark 3 for 1½ hours.
  4. Stir in the apricots, re-cover and cook for a further 1 hour, or until the meat is quite tender.
  5. Stir in the brandy and simmer for 5 minutes. Adjust the seasoning and serve garnished with chopped parsley.
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