Neat Meat Dish DRAFT
Content
VENISON CASSEROLE WITH MUSHROOMS, BACON, CRANBERRIES & DARK CHOCOLATE
VENISON CASSEROLE: 675g Raukumara Venison Denver Leg 1 Tablespoon Sunflower Oil 30g Butter 115g Button Onions 1 Clove Garlic, crushed 115g Field Mushrooms, cut into large dice 1 Teaspoon plain flour 150ml Brown Stock 115g Bacon, cut into small strips. 115g Carrot, diced 1 Tablespoon Cranberry Jelly 115g Dried Cranberries, covered and soaked in Cranberry Juice. Salt & freshly ground black pepper 50g Dark Chocolate pieces Chopped Parsley to garnish MARINADE: 5 Tablespoons Sunflower Oil 1 Onion, sliced 1 Carrot, sliced 1 Stick Celery, sliced 1 Clove of Garlic, crushed 6 Juniper berries 1 Sprig of Thyme 1 Slice of Lemon 1 Bay Leaf 300 ml Rich Red Wine 2 Tablespoons Chardonnay Vinegar 6 Black Peppercorns
METHOD: 1. Cut the Venison into 3 cm cubes, trimming away any tough membranes, sinews or gristle. 2. Combine the ingredients for the marinade in a non-corrosive bowl or large plastic bag and add the Venison. Mix well, then cover and refrigerate overnight. 3. Heat the oven to 170C. 4. Remove the Venison from the marinade and pat dry with kitchen paper. Strain the marinade and reserve. 5. Heat half the oil in a heavy-based frying pan and brown the Venison cubes a few at a time. Place them in a casserole. If the bottom of the pan becomes brown or too dry, pour in a little of the strained marinade to deglaze it, then pour the deglacage over the browned meat. Heat a little more oil and brown the remaining meat. 6. When all the Venison has been browned, do a final deglazing with a little of the remaining marinade and add to the casserole. 7. Melt the butter in a saucepan and fry the diced Carrot and Button Onions until golden brown. Add the Bacon and Garlic and cook for a further minute. Add the Mushrooms and continue cooking for 2 minutes. 8. Stir in the flour and cook for 1 minute. Remove from the heat and stir in the Brown Stock and remaining marinade until boiling. Return to the heat and stir, again scraping the bottom of the pan. 9. Add the Cranberry Jelly and Cranberries to the sauce. Season to taste. Pour the sauce over the meat. 10. Cover the casserole and cook for about 2 hours, or until the Venison is very tender. 11. Using a slotted spoon, lift all the ingredients out of the casserole and into a warmed serving dish and keep warm. 12. Add the Dark Chocolate pieces to the sauce and simmer on a gentle heat until reduced to a shiny, almost syrupy consistency. 13. Pour the sauce over the Venison and garnish with chopped Parsley.
VENISON CASSEROLE: 675g Raukumara Venison Denver Leg 1 Tablespoon Sunflower Oil 30g Butter 115g Button Onions 1 Clove Garlic, crushed 115g Field Mushrooms, cut into large dice 1 Teaspoon plain flour 150ml Brown Stock 115g Bacon, cut into small strips. 115g Carrot, diced 1 Tablespoon Cranberry Jelly 115g Dried Cranberries, covered and soaked in Cranberry Juice. Salt & freshly ground black pepper 50g Dark Chocolate pieces Chopped Parsley to garnish MARINADE: 5 Tablespoons Sunflower Oil 1 Onion, sliced 1 Carrot, sliced 1 Stick Celery, sliced 1 Clove of Garlic, crushed 6 Juniper berries 1 Sprig of Thyme 1 Slice of Lemon 1 Bay Leaf 300 ml Rich Red Wine 2 Tablespoons Chardonnay Vinegar 6 Black Peppercorns
METHOD: 1. Cut the Venison into 3 cm cubes, trimming away any tough membranes, sinews or gristle. 2. Combine the ingredients for the marinade in a non-corrosive bowl or large plastic bag and add the Venison. Mix well, then cover and refrigerate overnight. 3. Heat the oven to 170C. 4. Remove the Venison from the marinade and pat dry with kitchen paper. Strain the marinade and reserve. 5. Heat half the oil in a heavy-based frying pan and brown the Venison cubes a few at a time. Place them in a casserole. If the bottom of the pan becomes brown or too dry, pour in a little of the strained marinade to deglaze it, then pour the deglacage over the browned meat. Heat a little more oil and brown the remaining meat. 6. When all the Venison has been browned, do a final deglazing with a little of the remaining marinade and add to the casserole. 7. Melt the butter in a saucepan and fry the diced Carrot and Button Onions until golden brown. Add the Bacon and Garlic and cook for a further minute. Add the Mushrooms and continue cooking for 2 minutes. 8. Stir in the flour and cook for 1 minute. Remove from the heat and stir in the Brown Stock and remaining marinade until boiling. Return to the heat and stir, again scraping the bottom of the pan. 9. Add the Cranberry Jelly and Cranberries to the sauce. Season to taste. Pour the sauce over the meat. 10. Cover the casserole and cook for about 2 hours, or until the Venison is very tender. 11. Using a slotted spoon, lift all the ingredients out of the casserole and into a warmed serving dish and keep warm. 12. Add the Dark Chocolate pieces to the sauce and simmer on a gentle heat until reduced to a shiny, almost syrupy consistency. 13. Pour the sauce over the Venison and garnish with chopped Parsley.
