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23 October 2012

Autumn Venison Casserole

Photo: © childsdesign

The leaves have begun to turn glorious shades of red, orange and yellow and as we write the landscape is shrouded in mist and fog, making us think of nothing more gladdening than a rich and warming casserole.

Venison is well and truly in season at the moment and provides the meat at the heart of this dish. Gentle marination followed by long slow cooking creates a full-flavoured meal with melt-in-the-mouth texture.

We used blackberry vinegar (or you could add plum vinegar) to add just the right amount of sweetness and gentle fragrance and the addition of a few allspice berries and some mace brings delicate exotic warmth.

We served ours with mashed celeriac and small potatoes roasted in their skins with rosemary and garlic. You could have creamy mashed potato instead or even some hunks of crusty bread to mop up the gravy.

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