‘18 Hour’ Wild Venison Casserole

Serves: 5

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

    What you need


    • 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)


    • 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.
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