Venison with Leeks and Ginger Casserole Recipe
Venison with Leeks and Ginger Casserole Recipe
Venison is a delicious organic meat. I have obtained some of the best from the Isle of Islay and the Isle of Jura in the West Coast of Scotland but the local supermarket also does some top quality venison and it is also available mail order on the internet.
I have developed quite a few recipes with this great meat. I suppose most people associate venison with a very gamey flavour. I have found that it varies on the cut and the particular deer. I myself do not like it too strong so I have developed venison recipes which are rather like sweet and sour to balance out the flavours. I have done this by trial and error over many years.
Try these venison casserole recipes out and enjoy. I usually make a large amount of casserole at one time and then put portions into the freezer. This saves on fuel.
I like to use a cast iron casserole by Le Creuset the French firm but you may have other preferences. These recipes would serve 4 to 6 depending on how many side dishes of potatoes and vegetables that you want with your casserole.
Ingredients
3 cups--1 1/2 lb--675gm of diced venison (ask for casserole venison)
1 large chopped onion
4 large leeks well washed and sliced into short chunks 1 inch--2 cm
4 large chunks of crystallized ginger thinly sliced , the type that you can buy in the jar with syrup,if you can not get this use dry crystallized ginger
1 can of lager or beer
salt and pepper
1/2 vegetable stock cube
3 teaspoons of cornflour
Method
Put the venison in to a casserole dish. Add the leeks, ginger, onion,crumble in the stock cube, salt and pepper. Mix together and cover with the lager, if one can does not cover top up with water or another can.
Cover with foil and put on the casserole lid. Put in the oven for 2 1/2 hours at gas 5, 190C, 375F. Check casserole after 2 hours to see if it needs more stock and stir. Return to the oven. Mix the cornflour with 2 teaspoons of cold water. Remove casserole from the oven immediately add the cornflour, stir to thicken , taste add more seasoning if needed. Serve.
Suggestions
1 hour before put some potatoes in to bake. 1 per person. Wash the potatoes, prick with a knife,cover with a coat of olive oil and salt, place on a baking tray in the oven with the casserole.
Serve with broccoli.
Venison is a delicious organic meat. I have obtained some of the best from the Isle of Islay and the Isle of Jura in the West Coast of Scotland but the local supermarket also does some top quality venison and it is also available mail order on the internet.
I have developed quite a few recipes with this great meat. I suppose most people associate venison with a very gamey flavour. I have found that it varies on the cut and the particular deer. I myself do not like it too strong so I have developed venison recipes which are rather like sweet and sour to balance out the flavours. I have done this by trial and error over many years.
Try these venison casserole recipes out and enjoy. I usually make a large amount of casserole at one time and then put portions into the freezer. This saves on fuel.
I like to use a cast iron casserole by Le Creuset the French firm but you may have other preferences. These recipes would serve 4 to 6 depending on how many side dishes of potatoes and vegetables that you want with your casserole.
Ingredients
3 cups--1 1/2 lb--675gm of diced venison (ask for casserole venison)
1 large chopped onion
4 large leeks well washed and sliced into short chunks 1 inch--2 cm
4 large chunks of crystallized ginger thinly sliced , the type that you can buy in the jar with syrup,if you can not get this use dry crystallized ginger
1 can of lager or beer
salt and pepper
1/2 vegetable stock cube
3 teaspoons of cornflour
Method
Put the venison in to a casserole dish. Add the leeks, ginger, onion,crumble in the stock cube, salt and pepper. Mix together and cover with the lager, if one can does not cover top up with water or another can.
Cover with foil and put on the casserole lid. Put in the oven for 2 1/2 hours at gas 5, 190C, 375F. Check casserole after 2 hours to see if it needs more stock and stir. Return to the oven. Mix the cornflour with 2 teaspoons of cold water. Remove casserole from the oven immediately add the cornflour, stir to thicken , taste add more seasoning if needed. Serve.
Suggestions
1 hour before put some potatoes in to bake. 1 per person. Wash the potatoes, prick with a knife,cover with a coat of olive oil and salt, place on a baking tray in the oven with the casserole.
Serve with broccoli.
Labels: Venison with Leeks and Ginger
posted by Crazy Cupcakes at 9:31 AM
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