Serves 6
Venison Casserole with Root Vegetable Mash
A rich, hearty casserole showcasing tender venison haunch slow-cooked with red wine, red currant jelly, cranberries, and aromatic herbs. Served with a rustic root vegetable mash, this dish is perfect for an impressive dinner party or a cozy winter meal.
INGREDIENTS
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Venison Casserole
1kg diced venison haunch
10g fine sea salt
1g freshly milled black pepper
200ml vegetable oil
90g butter
300g peeled and diced carrot
300g peeled button onions
300g diced celery
2 bay leaves
100g red currant jelly
10g fresh thyme
8g sage, thinly sliced
400ml hot chicken stock
300ml red wine
40g plain flour
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Root Vegetable Mash
200g each: carrots, butternut squash, swede, parsnip, celeriac
1 banana shallot, finely chopped
3 garlic cloves, finely chopped
100g butter
100ml water
12g coarse salt
3g freshly crushed black pepper
30g honey
2 bay leaves
12g thyme
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Cranberry Sauce
300g frozen cranberries
180g sugar
120ml orange juice
Zest of 1 orange
3 star anise
½ cinnamon stick
Pinch ground ginger
Pinch ground cinnamon
Pinch mixed spice
4g crushed black peppercorns
12g fresh finely chopped ginger
Pinch allspice berries
Method
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Venison Casserole
Season the venison with salt and pepper. Heat 100ml vegetable oil in a large pan. Add 30g butter, sear half the meat until golden (8–12 mins), then drain. Repeat with remaining venison.
In the same pan, add 30g butter, cook carrots for 5 mins, then onions, celery, half the seasoning, thyme, and bay leaves until golden.
Deglaze with red wine, reduce by half. Add hot stock and make a roux with the remaining butter and flour. Simmer 5 mins, pass through a sieve, then return to the pan with venison.
Prepare the cranberry sauce: combine cranberries, orange zest and juice, sugar, spices, simmer 40–50 mins until thickened. Stir into venison along with red currant jelly and sage. Cook in oven at 170°C for 2–2.5 hours. Add cooked vegetables 30 mins before end.
Drain sauce, adjust consistency, and season.
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Root Vegetable Mash
In a pan over medium heat, melt butter, add shallots, thyme, and bay leaves, cook until soft.
Add root vegetables, salt, pepper, garlic, cover and sweat for 10–12 mins.
Add water and honey, cook uncovered for 8–10 mins. Mash coarsely for a rustic texture.
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To Serve
Place venison and vegetables on a plate or serving dish, spoon over sauce, and serve alongside the root vegetable mash. Garnish with a sprinkle of fresh parsley.