‘18 Hour’ Wild Venison Casserole

Bookmark

Serves: 5

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

    What you need

    Ingredients

    • 1.35 kg
      diced venison shoulder (For the marinated venison)
    • 1.5 l
      red wine, (reduce by half) (For the marinated venison)
    • 1
      bay leaf (For the marinated venison)
    • 1
      thyme sprig (For the marinated venison)
    • 3
      juniper berries, crushed and finely chopped (For the marinated venison)
    • 150 g
      large onions, peeled and cut into 2cm dice (For the marinated venison)
    • 75 g
      carrots, peeled and roughly chopped (2cm dice) (For the marinated venison)
    • 55 g
      celery, cut into 2cm dice (For the marinated venison)
    • A good pinch of coarse ground black pepper (For the marinated venison)
    • 2 sprigs
      thyme (For the rest)
    • 50 ml
      rapeseed oil (For the rest)
    • 2 teaspoons
      salt (For the rest)
    • 25 g
      strong white flour (T55), browned for 8 minutes in the oven @220*C (For the rest)
    • 25
      button mushrooms (For the rest)
    • 20 g
      unsalted butter (For the rest)
    • A pinch of coarse ground black pepper (For the rest)
    • A bay leaf (For the rest)

    Instructions

    • 1Place all the ingredients into a large casserole dish with a lid, making sure that the wine is still warm when you pour it over.
    • 2Cover and allow to marinate overnight.
    • 3Place in to a colander and allow to drain for a minimum of two hours until completely dry, reserving the marinade.
    • 4Sauté the diced meat in the rapeseed oil, a single layer at a time, until golden (approx. 6 minutes).
    • 5Place in a colander to drain any fat.
    • 6Return the fat to the pan and add the mirepox (diced veg) from the marinade.
    • 7Cook until caramelised.
    • 8Place into the colander with the meat and drain.
    • 9Add the browned flour and salt to the sauté pan.
    • 10Gradually add the wine from the marinade, stirring constantly to avoid lumps.
    • 11Simmer for 30 minutes and then pass through a fine sieve.
    • 12Reduce the sauce down until you have about 450ml, and reserve.
    • 13Place the venison, mushrooms and cooked veg into a clean casserole dish.
    • 14Add the sauce, cover with a well fitting lid.
    • 15Slow-cook overnight (at least 18 hours) at 70°C
    • 16Serve in chunky bowls with creamy mash, and extra-braised winter veg if desired.
    header-logo
    Age check! Are you of legal drinking age?
    Choose a country or region
    International
    Asia
    Chinese Mainland
    Hong Kong SAR (english)
    Hong Kong SAR (traditional chinese)
    Malaysia
    Singapore
    Taiwan
    Vietnam
    Canada (english)
    Canada (français)
    France
    Ghana
    Mexico
    Nigeria
    Poland
    Russia
    South Africa
    United Kingdom
    United States
    Year

    Remember Me

    Please do not tick this box if the device is shared with minors.

    Enter

    Martell & Co needs to process this information to make sure you have the legal age to access our website according to the applicable law. For further information, please consult our Privacy Policy

    ©2020 Martell. All rights reserved.

    Please do not share with anyone under 18. Drink responsibly.