Recipe

Venison En Daube Recipe

	Sitbynellie / All my dishes 7 months, 1 week ago My take on a splendid dish by Lady Claire Macdonald. It's quite healthy, although you'd never know it, as it's very rich and flavoursome. The secret is in the marinating - it's well worth the few days' wait until the meat marinates and builds in flav... More Prep:20m Cook:90m Servings:4	Sitbynellie
	scottish venison game casserole rich special

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momo_55gra

jimrug1

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Ingredients

Half a pint (10 fl. oz.) red wine

4 tablespoons olive oil

2 bay leaves

1 onion, roughly chopped

1 celery stick, roughly chopped

2 lbs. diced venison

3 tablespoons robust flavoured olive oil

6 rashers smoked streaky bacon, cut into 1 inch lengths

2 medium onions, chopped

3 cloves of garlic, peeled & crushed

2 tablespoons tomato puree

1 pint (20 fl. oz.) beef stock - homemade if possible

A quarter pint (5 fl. oz.) red wine

Salt and black pepper

Half a teaspoon dried thyme or a sprig of fresh

A dozen black olives if you like them.

Directions

For the marinade: combine the red wine, olive oil, bay leaves, onion and celery in a saucepan.

Bring to the boil and simmer for 5 minutes.

Turn off the heat, put in a large bowl and allow to go cold.

To the bowl, add the venison. Mix well with the marinade.

Cover the bowl and put in the fridge for at least 2 days, and 3 if you can - I have been known to leave it for 4 days. Stir the mixture occasionally.

Strain off the marinade. Scrape as much liquid off the meat as you can, and reserve it.

Discard the vegetables and bay leaves.

Pat the meat dry with kitchen paper.

Preheat the oven to 180C/350F/Gas 4.

In a large, heavy flameproof casserole pot with a well-fitting lid, heat 3 tablespoons olive oil.

Add the bacon and the onions.

Saute for about 5 minutes.

Remove the bacon and onions with a slotted spoon and keep warm.

In the remaining oil, at a fairly high heat, brown the venison a half-dozen pieces at a time. (this is so that the temperature of the oil does not drop too much as you put each fresh lot of meat in). Keep the browned meat warm.

Return the meat, bacon and onions to the pot.

Add the garlic and stir well in.

Stir the tomato puree into the beef stock and add to the casserole.

Add the reserved marinade and the red wine.

Season to taste with salt and pepper.

Add the thyme. Stir all together well and bring up to a simmer.

Cover, put in the oven and cook for 90 minutes.

If you want to add the olives, do this 15-20 minutes before the end of cooking time.

Serve with creamy mashed potatoes and some brussels sprouts.

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Comments

momo_55grandma 7 months, 1 week ago said:
Sounds fantastic thanks high5

jimrug1 5 months, 4 weeks ago said:
This recipe sounds awesome. I have one roast left from last season and this sounds like a great way to fix it.... Thanks for posting... Jim

PS.. I added your recipe to a couple of groups. Hope you don't mind...;-)~~

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