Masterbuilder House's Venison Casserole
- Venison Casserole
A Specialty of Masterbuilder House Hotel at Bucklers Hard, England
TVFN, Galloping Gourmet, Show #GA0243
1 pound onions, thickly sliced
2 pounds carrots, cut into 1/2-inch dice
2 bay leaves
3/4 cup white wine vinegar
1 (5-pound) cross-cut saddle venison, cut into 2-inch cubes
3 tablespoons flour
1/2 cup tomato puree
3/4 cup red wine
2 tablespoons plus 2 teaspoons red currant jelly
1 teaspoon arrowroot
1/2 lemon, juiced
1 lemon, thinly sliced
1/2 cup whipped cream
Parsley, finely chopped
Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and
pour over meat. Let marinate overnight. Drain and dry meat and
Mix meat and vegetables with flour and season with salt and pepper.
Heat some clarified butter in large saucepan. When hot, add venison
and brown, then add onions and carrots and brown. Add bay leaves.
Heat tomato puree in separate small saucepan until brown. Add puree
to meat and vegetables. To this, add most of the red wine and 2
tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour.
Transfer meat and vegetables to heated serving dish. Mix arrowroot
with remaining red wine and add to boiling gravy to thicken. Add
lemon juice. Nap meat and vegetables with gravy, garnish with lemon
slices, cream and remaining jelly. Dust with parsley.
Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes