Slow cooked Venison with red wine and mushrooms
Servings:
4 people
This is about as traditional for venison as recipes get. This can be scaled up for batch cooking, and once cooked can be kept cold and reheated as needed or tubbed up and frozen for use much later. Once cold it’s a handy filling for a quick pasty bake up or even stick some peas or beans in and some mash on the top and bake it like a cottage pie for a super-fast and easy one pot wonder.
Ingredients
- 500 g diced venison
- 1/2 bottle red wine
- 25 g seasoned flour
- 3 tbsp oil (or butter)
- 2 onions, peeled and sliced
- 4 cloves of garlic (peeled and sliced)
- 1 stick of celery, finely chopped
- 3 carrots sliced
- 200 g chestnut mushrooms (halved)
- 2 bay leaves
- 1 sprig thyme
- salt and pepper
- 2 tsp sherry vinegar
- 250 ml venison stock (or other meat stock)
- a little chopped fresh parsley (optional)
Instructions
- Place a medium casserole dish on the stove over a moderate heat. Lightly dust the venison with the seasoned flour. Add the oil / butter to the pan and when hot, begin to fry the venison off in batches if needed. Once all the meat is sealed up nicely set it aside in a bowl and add a little more oil to the cooking pan.
- Sweat off the veggies in the pan (onions, garlic and celery). When soft, add the mushrooms. Turn up the heat a little and add the wine. Allow the wine to simmer vigorously and reduce by half before adding the venison back in, then the stock, the thyme and the bay leaves. Pop the lid on and turn the heat down once everything has come back to a gentle simmer. You can either cook this slowly on the stove top for an hour or so until the meat is tender, or you can pop it in a low oven for an hour and a half or so, again, until the meat is tender.
- Once the meat is tender you should have a delicious, slightly thick and beautifully savoury stew, so nice served with buttery mash and baked swede, it’s great to sprinkle it with fresh chopped parsley and remember to check the seasoning a couple of times to ensure it is as tasty as possible.
Recipe Notes
Left in the bottom oven, the slow cooker or even batch cooked in advance a classy and flavour heavy venison serve that'll satisfy every hungry mouth you have to feed - so easy to make you can scale it up for larger groups - try it with dumplings for a different serve or incorporate some stock and blend it for a hearty soup.
This is about as traditional for venison as recipes get. This can be scaled up for batch cooking, and once cooked can be kept cold and reheated as needed or tubbed up and frozen for use much later. Once cold it’s a handy filling for a quick pasty bake up or even stick some peas or beans in and some mash on the top and bake it like a cottage pie for a super-fast and easy one pot wonder.
Ingredients
- 500 g diced venison
- 1/2 bottle red wine
- 25 g seasoned flour
- 3 tbsp oil (or butter)
- 2 onions, peeled and sliced
- 4 cloves of garlic (peeled and sliced)
- 1 stick of celery, finely chopped
- 3 carrots sliced
- 200 g chestnut mushrooms (halved)
- 2 bay leaves
- 1 sprig thyme
- salt and pepper
- 2 tsp sherry vinegar
- 250 ml venison stock (or other meat stock)
- a little chopped fresh parsley (optional)
Instructions
- Place a medium casserole dish on the stove over a moderate heat. Lightly dust the venison with the seasoned flour. Add the oil / butter to the pan and when hot, begin to fry the venison off in batches if needed. Once all the meat is sealed up nicely set it aside in a bowl and add a little more oil to the cooking pan.
- Sweat off the veggies in the pan (onions, garlic and celery). When soft, add the mushrooms. Turn up the heat a little and add the wine. Allow the wine to simmer vigorously and reduce by half before adding the venison back in, then the stock, the thyme and the bay leaves. Pop the lid on and turn the heat down once everything has come back to a gentle simmer. You can either cook this slowly on the stove top for an hour or so until the meat is tender, or you can pop it in a low oven for an hour and a half or so, again, until the meat is tender.
- Once the meat is tender you should have a delicious, slightly thick and beautifully savoury stew, so nice served with buttery mash and baked swede, it’s great to sprinkle it with fresh chopped parsley and remember to check the seasoning a couple of times to ensure it is as tasty as possible.
Recipe Notes
Left in the bottom oven, the slow cooker or even batch cooked in advance a classy and flavour heavy venison serve that'll satisfy every hungry mouth you have to feed - so easy to make you can scale it up for larger groups - try it with dumplings for a different serve or incorporate some stock and blend it for a hearty soup.
