- 1kg venison haunch
- 300g shallots, peeled and halved
- 2 sticks celery, roughly chopped
- 2 cloves garlic, crushed
- 1 tbsp juniper berries
- 3 bay leaves
- 2 sprigs thyme
- 300ml ruby port
- 250g plums, de-stoned and quartered
- 700ml veal or beef stock
- 1tbsp cornflour, optional
Sweet plums and port are the perfect complement to this warming venison casserole, providing the perfect autumn/winter supper dish. Try serving it with creamy celeriac mash and wilted kale leaves.
If you would like to learn more about this style of cookery, join us at our Tutors for a variety of different courses that hero wild and foraged produce, game preparation or perhaps a more simple approach to your cooking.
METHODDIFFICULTY: Medium 2 HRS
Preheat the oven to 160ºC.
Dice the venison into 2 inch pieces and season with salt and pepper.
Heat a little oil in a large casserole pan and brown the venison pieces in batches, removing to a plate as you go and keeping to one side.
Once all of the venison is browned, add the shallots and celery to the same pan, with a little more oil. Cook, stirring occasionally, until lightly softened and lightly browned. Add the garlic, juniper, bay leaves and thyme to the pan, stir for a minute over the heat and then pour in the port. Bring to a simmer and reduce by half.
Return the venison to the casserole pan along with the quartered plums and add the stock. Season with salt and pepper, stir well and bring to a simmer. Cover with a lid and transfer the casserole to the oven for 1 ½-2 hours.
Remove from the oven and taste to check that the venison is tender, adding more salt and pepper if needed. Discard the bay leaves and sprigs of thyme.
If the sauce needs to be thickened, mix the cornflour with 2 tbsp of cold water to form a smooth paste. Slowly pour this into the casserole and return to the heat for a minute or two until the sauce thickens.
Serve with celeriac mash, winter greens and perhaps some roast heritage carrots.
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