POT-ROASTED VENISON WITH SHREWSBURY SAUCE
As the title suggests, this is a warming, fragrant and very inviting supper dish that will do wonders to cheer up the long winter nights. Serve it with clouds of fluffy mashed potato which will absorb the sublimely good sauce. You can, if you wish, use beef instead of venison, in which case I would choose brisket or silverside.
Categories One-pot recipes Easy Entertaining Venison Sunday roast Fair game
Yield Serves 4
Number Of Ingredients 17
Steps:
- First of all wipe the venison joint with kitchen paper and season the surface with salt and freshly milled pepper. Now heat up the oil and butter together in the casserole and when it is foaming hot add the meat to brown on all sides with the carrot and onion alongside it to brown as well. When everything is browned, add the thyme and bay leaf, wine, nutmeg and seasoning. Bring this up to a very gentle simmer, cover with a lid (if the lid is not really tight, place a sheet of foil under it and press down firmly to seal it). Give the meat an initial cooking time of 30 minutes. Then turn it over in the liquid, so that it will cook to an even colour, and give it a further 30 minutes. After that remove the meat to a warm plate, cover it with foil and keep warm. Now to make the sauce. Place a sieve over a bowl and strain the liquid through it, pressing the vegetables to extract their juices, then discard them. Next pour the liquid back into the casserole, boil it up and let it reduce slightly. Then add the redcurrant jelly and Worcestershire sauce and whisk it very thoroughly to dissolve the jelly. Now mix the softened butter, flour and mustard powder together to a paste then whisk this, in small pieces, into the sauce so that it thickens slightly and takes on a glossy appearance. Now add 1 tablespoon of the lemon juice, adding more if needed, taste and check the seasoning. Simmer the sauce gently for 3-4 minutes, then carve the venison and serve with the sauce spooned over.
VENISON BRAISED IN GUINNESS AND PORT WITH PICKLED WALNUTS
This is dark, rich and luscious and needs lots of fluffy mashed potato to absorb all the exquisite sauce. It's perfect, too, for entertaining as it braises slowly in the oven so you can forget all about it until your guests arrive. All you need to do is remember to start the marinade the night before.
Categories Easy Entertaining Venison Christmas: Main Courses Fair game Christmas: Recipes to freeze New Year's Eve Burns Night and Hogmanay
Yield Serves 4. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 12
Steps:
- The night before, you need to place the meat in a large bowl along with the bay leaf and thyme, then pour the porter and port all over it. Put a plate on top to keep the meat pushed down and leave in a cool place overnight. Next day, when you are ready to cook the meat, pre-heat the oven to gas mark 1, 275°F (140°C). Then melt half the butter and oil in the casserole and heat gently. Drain the meat (reserving the liquid and herbs) and pat the steaks dry with kitchen paper. Now turn the heat to high and brown the steaks (in two batches) to a rich brown on both sides. Now add the rest of the butter and oil to the casserole. As soon as it begins to foam, add the onion and brown this for about 8 minutes before adding the garlic and frying for another 2 minutes. Now return all the meat into the casserole to join the onions. Stir in the flour to soak up the juices, then pour in the marinade (including the bay leaf and thyme), add the walnuts and season well. As soon as it reaches a gentle simmer, put a lid on, then transfer the casserole to the middle shelf of the oven and forget all about it for 3 hours, by which time the meat will be tender and the sauce marvellously dark and rich.
SUCCULENT BRAISED VENISON
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
Provided by Nick Nairn
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
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