Venison Casserole

OldTrout, Going Postal
Not OldTrout’s Venison Casserole

For six, unless you have to feed the eating machine which is my son.

2 lbs of cubed shoulder of venison
8 oz of bacon lardons
8 oz of peeled chestnuts
1 oz of dried porcini mushrooms
1 pint of Madeira
2 tablespoons of oil or fat
2 medium onions, sliced
2 cloves of garlic, slice or crush depending on your mood
6oz chestnut mushrooms, chopped
1 tablespoon of flour
Thyme
Bayleaves
Salt and pepper

Fry the onions adding the garlic at the end. Remove.  Fry the bacon. Remove.  Brown the meat a little at a time. (That is, fry it not steam it).  Remove.  Fry the mushrooms.

Put it all in a casserole dish.  Add seasoning and flour and slowly add the Madeira whilst giving it a stir. Add the herbs and dried mushrooms.

Put a lid on it and braise for two hours in a slow oven at 140 degrees C.  Add the chestnuts and cook for another thirty minutes.

This is another dish that freezes well.

Adapted from Delia Smith.
 

© OldTrout 2017