I don't want to toot my own horn but I have to say that this is probably the best casserole recipe I have ever created. It is full of deep flavor and is very seasonal (the wild garlic mash is not seasonal... but I made wild garlic butter last spring and froze it). So here is my smashing version casserole.
- 1 onion
- 1 clove of smoked garlic
- 500g of version
- Chantenay carrots
- Fresh rosemary and thyme, chopped
- a large glass of red wine
- 1/2 a teaspoon of mustard powder
- 1 teaspoon of cinnamon
- 1 tablespoon of tomato puree
- 1 pint of beef stock
- 1 tablespoon of beef bisto
- 1 tablespoon of redcurrant jelly
- a good glug of Worcester sauce
- 30g of dried cranberries
- 60g of fresh redcurrants
- Bacon lardons
- Black pudding
- Button mushrooms
- Pre-heat the oven to 170c.
- Dice the onion and crush the clove of garlic. Soften on a low heat, in butter, in a heavy base saucepan. Add in the chopped fresh herbs.
- Flour the venison (and season it), then remove the onion from the pan and seal the venison.
- Now add the onions back in and pour in the wine. Let the alcohol cook off.
- Mix the mustard powder, cinnamon, tomato puree, redcurrant jelly, and Worcester sauce into the stock then add it to the pan. Sprinkle a tablespoon of beef bisto into the pan.
- Take the storks off the redcurrants and add them into the pot with half of the cranberries.
- Pop a lid on the casserole and cook in the oven for 2 hours. Stir occasionally, and for the last hour add in the button mushrooms, bacon lardons and black pudding.
- Serve with mash potato (I just added the wild garlic butter to the potato) and green veggies.