Venison, black pudding and redcurrant casserole with a wild garlic mash.

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.

Ingredients (casserole):

• 1 onion
• 1 clove of smoked garlic
• Butter
• 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

Method:

1. Pre-heat the oven to 170c. 
2. 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. 
3. Flour the venison (and season it), then remove the onion from the pan and seal the venison. 
4. Now add the onions back in and pour in the wine. Let the alcohol cook off. 
5. 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. 
6. Take the storks off the redcurrants and add them into the pot with half of the cranberries.
7. 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.
8. Serve with mash potato (I just added the wild garlic butter to the potato) and green veggies.

 

Cxxx