An authentic French recipe from Brasserie Blanc, inspired by Raymond Blanc's home cooking.

‘18 hour’ Wild Venison Casserole

Serves: 5

 

Ingredients

For the marinated venison

  • 1.350kg of diced venison shoulder
  • 1.5l of red wine, (reduce by half)
  • A good pinch of coarse ground black pepper
  • 1 bay leaf
  • 1 thyme sprig
  • 3 juniper berries, crushed and finely chopped
  • 150g large onions, peeled and cut into 2cm dice
  • 75g carrots, peeled and roughly chopped (2cm dice)
  • 55g celery, cut into 2cm dice

 

For the rest

  • A pinch of coarse ground black pepper
  • A bay leaf
  • 2 sprigs of thyme
  • 50ml rapeseed oil
  • 2 teaspoons salt
  • 25g strong white flour (T55), browned for 8 minutes in the oven @220*C
  • 25 button mushrooms
  • 20g unsalted butter

 

Method 

For the marinated venison

  • Place all the ingredients into a large casserole dish with a lid, making sure that the wine is still warm when you pour it over.
  • Cover and allow to marinate overnight.
  • Place in to a colander and allow to drain for a minimum of two hours until completely dry, reserving the marinade.

 

For the rest

  • Sauté the diced meat in the rapeseed oil, a single layer at a time, until golden (approx. 6 minutes).
  • Place in a colander to drain any fat.
  • Return the fat to the pan and add the mirepox (diced veg) from the marinade.
  • Cook until caramelised.
  • Place into the colander with the meat and drain.
  • Add the browned flour and salt to the sauté pan.
  • Gradually add the wine from the marinade, stirring constantly to avoid lumps.
  • Simmer for 30 minutes and then pass through a fine sieve.
  • Reduce the sauce down until you have about 450ml, and reserve.
  • Place the venison, mushrooms and cooked veg into a clean casserole dish.
  • Add the sauce, cover with a well fitting lid.
  • Slow-cook overnight (at least 18 hours) at 70°C
  • Serve in chunky bowls with creamy mash, and extra-braised winter veg if desired.