Venison, Port & Bay Casserole

  • 2hrs
  • Medium

This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate.

Ingredients
Ingredients

(SERVES 6)

FOR THE VENISON CASSEROLE

1kg venison haunch, diced
400ml port
2 sprigs fresh thyme
4 bay leaves
50g butter
100g streaky bacon, sliced
2 sticks celery, chopped
1 clove garlic
300g shallots, peeled
1 tbsp flour
600ml beef stock
200g button mushrooms
250g pack of cooked chestnuts
1tsp english mustard

FOR THE PARSNIP PURÉE

750g parsnips, peeled and chopped
500ml milk
1 bay leaf
4 peppercorns
50g butter
a pinch of nutmeg
a pinch of nutmeg Squeeze of lemon
salt and pepper

FOR THE GREENS

30g butter
1 small savoy cabbage, shredded
a grating of fresh horseradish

Preheat the oven to 160°C / 140°C fan. Heat a little oil in a frying pan and brown the venison in batches, removing to a large casserole pan.

De-glaze the frying pan over a medium heat, pouring in the port, bay leaves and thyme. Bring to the boil, scraping all of the solids from the bottom of the pan and simmering for 2 minutes. Pour everything into the casserole pan.

Heat the frying pan and add the butter, bacon, celery, garlic and shallots. Fry for 10 minutes, until the bacon is golden and slightly crispy and the vegetables have softened. Add the flour and stir over heat for a minute. Stir in the stock; once simmering pour into the casserole pan with the venison.

Add salt and pepper, bring to the boil and place in the oven for 1 hour. After 1 hour add the button mushrooms, chestnuts and mustard and return to the oven for a further hour.

In the meantime, make the parsnip purée by placing the chopped parsnips in a saucepan with the milk, bay leaf and peppercorns, bringing it to the boil. Simmer very gently for 12 minutes until the parsnip easily breaks under the back of a fork.

Drain the saucepan, reserving the milk. Place the cooked parsnip in a blender with the butter, nutmeg, lemon and a little of the milk. Whizz until you have a very smooth puree, adding more of the warm milk if needed.

For the greens, heat the butter in a large frying pan and add the shredded cabbage along with 100ml water. Fry for 5 minutes until wilted but still bright green.

Add a little fresh horseradish, salt and pepper. Once the casserole is ready, remove the bay leaves and thyme sprigs and serve.

Our venison range is now Online

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with  FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

Grouped product items
BUY INGREDIENTS Qty
Organic Diced Venison
Organic Diced Venison
£12.99
Organic Smoked Streaky Bacon
Organic Smoked Streaky Bacon
£5.99
Organic Celery
Organic Celery
£2.99
Organic Chestnut Mushrooms
Organic Chestnut Mushrooms
£2.99
Organic Bay Leaf
Organic Bay Leaf
£3.49
Organic Port
Organic Port
£30.00
Organic Grass Pastured Beef Bone Broth
Organic Grass Pastured Beef Bone Broth
£4.99
Strong English Mustard
Strong English Mustard
£3.79
Out of stock
Organic Non-Homogenised Whole Milk
Organic Non-Homogenised Whole Milk
£1.49
Organic Unsalted Butter
Organic Unsalted Butter
£3.99
Out of stock
© 2022 Daylesford Organic Limited. All Rights Reserved.