| Author: Maureen Clark Read all articles by Maureen Clark | ||
| Thursday, December 7th, 2017 at 1:35 pm | ||
| Read similar articles: Food and Drink | ||
Venison – The Winter Warmer
There are few foods more satisfying on a cold winter evening than a rich venison casserole, and local venison is available from multiple outlets in the Lothian area.
Easy to cook – and light on the wallet – venison provides a welcome alternative to beef. It’s also both nutritious and healthier than beef, with more protein, more vitamins and less fat.
The tantalising smell of a venison casserole stimulates the taste buds as it’s cooking. Venison has a rich flavour, especially when cooked in a robust, red wine. No need to worry about the alcohol, of course, as alcohol evaporates at a lower temperature than water, so it’s mostly gone by the end of cooking, but the delicious flavour remains.
Serves 6
Ingredients
25g butter
1 large brown onion (finely chopped)
4 rashers lean back bacon (chopped)
1 kg venison (without bone)
10 juniper berries, crushed
few sprigs of rosemary (stem removed and chopped)
Juice and zest from 2 large oranges
200 g chestnuts (fresh or preserved)
Freshly-ground black pepper
Maldon sea salt (if possible)
Marinade
2cm ginger root peeled and finely sliced
1 garlic clove, peeled and chopped
10 Juniper berries, crushed
tsp freshly ground black pepper
tsp Maldon sea salt
tbsp coriander seeds, crushed
½ bottle of robust fruity red wine
tbsp white wine vinegar.
Method
Prepare marinade as above.
In a glass bowl combine the venison chunks and marinade. Cover bowl and leave to marinate overnight in fridge for 6-8 hours (if possible)
Now prepare basic ingredients:
Melt the butter in a large frying pan
Saute onion and bacon on a medium heat for 10 minutes.
Add the venison and marinade to the pan and sear quickly on high heat for 4-5 minutes.
Add the juniper berries, orange juice and rosemary.
Season to taste then simmer for a further 2 minutes.
Transfer the ingredients to a slow cooker (check manufacturers settings)
Set at lowest setting and cook for 2 hours
Stir in the chestnuts, check seasoning and cook for a further 10-15 minutes.
Serve with sprigs of rosemary and orange zest.
Over the past 17 years, Maureen Clark has published 11 best-selling books on health and nutrition. Â Her roles have included creating content, nutritional research, and developing tried and tested specific healthy recipes.
(Visited 1209 times)
line
RSS