Venison Casserole suggestions
- Thread starter elrond
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my tip is use fresh vegtables wild ones if avalable fry meat in cubes to seal the meat and chopped veg coverwith a good stock eg oxo cube and veg cube in warm water and cook I hope you enjoy
Like Scrivy says but maybe enhanced with Guiness or ale instead of oxo or possibly juniper berries. The addition of large handfuls of fresh herbs never hurts either.
Grind up some seasalt, black pepper (grains of paradise is really nice) a pinch of celery seeds and a little nutmeg. Add this to flour using one heaped pudding spoonful per 500g of venison, roll the meat in the flour. Melt some butter in a pan, and gently fry some garlic, wild ransomes are very good, that have been roughly chopped, and then brown the venison quickly in the hot butter. Add 500ml of hot water and a glass of sherry per 500g of venison. Stir in a couple of big spoonsful of peanut butter (for some reason this goes awfully well with venison), mix well and allow to cook long and slow.
Depending on what sort of veggies you like in your casserole, add as you choose; small potatoes, baby carrots, pearl onions, fennel, chunks of parsnip, chestnut mushrooms, are all good as are small beetroot. Some folks like big butter beans too or even herby doughballs (dumplings) added as well. You need more liquid if adding beans or doughballs though.
Now for the fun part, what herbs have you got growing? Wild oregano is good, thyme and lovage and juniper berries work well. I'm fond of cashew nuts and pinenuts in casseroles.
If your gravy still needs a boost use something like Marigold stock powder.
Casseroles are good things, brilliant when out too, cook up fast on the heat and then let the pot sit tight in the hot hearth ashes while you get on with something else. When you get hungry the food is ready
If you're doing a hangi it's a good thing to include if your pots are sound enough.
For the veggies among us, this is one of the few ways I find to make tvp chunks tasty but quorn, marinated tofu and paneer work well too.
cheers,
Toddy
p.s. the old recipes call for oysters cooked with venison stews and pies, sometimes using ground elder as a veggie and stock, but then, oysters were common (and common folks) food in the past.
M
Depending on what sort of veggies you like in your casserole, add as you choose; small potatoes, baby carrots, pearl onions, fennel, chunks of parsnip, chestnut mushrooms, are all good as are small beetroot. Some folks like big butter beans too or even herby doughballs (dumplings) added as well. You need more liquid if adding beans or doughballs though.
Now for the fun part, what herbs have you got growing? Wild oregano is good, thyme and lovage and juniper berries work well. I'm fond of cashew nuts and pinenuts in casseroles.
If your gravy still needs a boost use something like Marigold stock powder.
Casseroles are good things, brilliant when out too, cook up fast on the heat and then let the pot sit tight in the hot hearth ashes while you get on with something else. When you get hungry the food is ready
If you're doing a hangi it's a good thing to include if your pots are sound enough.For the veggies among us, this is one of the few ways I find to make tvp chunks tasty
but quorn, marinated tofu and paneer work well too.cheers,
Toddy
p.s. the old recipes call for oysters cooked with venison stews and pies, sometimes using ground elder as a veggie and stock, but then, oysters were common (and common folks) food in the past.
M
