LOCAL VENISON SPECIALISTS
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THE CROOT'S COUNTRY KITCHEN
Slow-Cooked Cowal Deer Venison Casserole
SERVES
4
PREP TIME
20 Minutes
COOK TIME
Approx. 3 Hours
DIFFICULTY
2
Ingredients
For the Venison Casserole
750g Cowal Deer diced venison (casserole cut)
2 tbsp plain flour
2 tbsp vegetable or olive oil
2 onions, roughly chopped
3 carrots, cut into thick slices
2 celery sticks, sliced
200g chestnut mushrooms, halved
2 garlic cloves, finely chopped
2 tbsp tomato purée
600ml beef stock
1 tbsp Worcestershire sauce
2 sprigs fresh thyme (or 1 tsp dried thyme)
1 bay leaf
Salt and freshly ground black pepper
Chopped fresh parsley, to serve (optional)
To Serve
Creamy mashed potatoes or crusty bread
Buttered seasonal greens (optional)
Cooking Method
Prepare the venison. Pat the diced Cowal Deer venison dry with kitchen paper. Season with salt and pepper, then lightly coat with the plain flour.
Brown the venison. Heat 1 tablespoon of oil in a large, heavy-based casserole dish over a medium-high heat. Brown the venison in two or three batches for approximately 2–3 minutes per batch. Transfer the browned meat to a plate.
Cook the vegetables. Add the remaining oil to the casserole dish. Add the onions, carrots and celery, and cook for approximately 7 minutes until they begin to soften. Add the mushrooms and cook for another 4 minutes.
Add the garlic and tomato purée. Stir in the chopped garlic and tomato purée. Cook for approximately 1 minute, stirring continuously to release the flavours.
Prepare the sauce. Gradually add the beef stock, scraping the bottom of the casserole to release the browned cooking juices. Return the venison and any collected juices to the dish.
Add the herbs. Stir in the Worcestershire sauce, thyme and bay leaf. Bring everything to a gentle simmer.
Slow-cook the casserole. Cover with a lid and place in a preheated oven at 160°C fan / 180°C conventional. Cook for approximately 2½–3 hours, until the venison is tender enough to pull apart easily with a fork. Check occasionally and add a little additional stock or water if the casserole becomes too dry.
Finish the sauce. Remove the bay leaf and thyme stems. Taste and adjust the seasoning. If the gravy needs thickening, remove the lid and simmer gently on the hob for a few minutes.
Serve and enjoy. Sprinkle with fresh parsley and serve with creamy mashed potatoes, buttered greens or crusty bread.
Susie's Kitchen Tips
Brown the diced venison in small batches rather than overcrowding the pan. This helps develop the lovely rich flavour of the casserole.
Venison is naturally lean, so gentle slow cooking works beautifully with casserole cuts. Check the dish occasionally and add a splash of extra stock if needed to keep everything moist.
A rich and comforting Cowal Deer venison casserole, slowly cooked with carrots, onions, mushrooms and fragrant herbs until beautifully tender. Made with locally sourced diced venison, this hearty family favourite is perfect for colder evenings. Delicious served with creamy mashed potatoes or crusty bread.