Recipes of the Month

Lesedauer ca. 2 Minuten

November 2024

Venison casserole & Red cabbage with pears
By Sandra Milne-Skinner

Venison Casserole is a popular special meal in the UK in winter, especially around Christmas time. I usually make red cabbage to accompany it and, as we had a bumper harvest of pears this year, I used a recipe for red cabbage with pears.

Venison Casserole

Ingredients

700 g shoulder venison

6 level tablespoons of seasoned flour

2 tablespoons of olive oil

2 onions, skinned and chopped

2 carrots, skinned and chopped

300 ml stock

150 ml red wine of

Salt and pepper

A bouquet garni*

2 teaspoons of vinegar

*Mixed herbs tied in a small muslin bag

Method

Oven temperature: warm (325 degrees F, 160 C, 140 C Fan)

Toss the meat in the seasoned flour. Fry it in the oil for 8-10 minutes, until well browned. Remove from the pan, draining well, and put in a casserole. Fry the vegetables in the oil for about 5 minutes, until golden brown, remove from the pan, again draining well, and put in the casserole. Stir the rest of the seasoned flour into the oil remaining in the pan and cook slowly until brown. Remove the pan from the heat and gradually stir in the stock and wine; bring to the boil and continue stirring until it thickens. Pour the sauce over the venison in the casserole, season and add the bouquet garni and vinegar. Cover and cook in the centre of the oven for two to two and a half hours, until the meat is tender. Remove the bouquet garni before serving the venison.

Serves 4.

Red Cabbage with Pears

Ingredients

1 tablespoon olive oil

1 red onion, halved and sliced

2 garlic cloves, crushed

1 large red cabbage, about 1 Kg, shredded

2 level tablespoons light muscovado sugar

2 tablespoons red wine vinegar

8 juniper berries

A quarter of a level teaspoon of allspice

300 ml of vegetable stock

2 pears, cored and sliced

Method

Heat the oil in a large pan and fry the onion for 5 minutes to soften. Add the garlic, cabbage, sugar, red wine vinegar, juniper berries, allspice and hot stock. Season and bring to the boil. Reduce the heat, cover and simmer for 30 minutes.

Add the pears to the red cabbage and cook for a further 15 minutes or until nearly all the the liquid has evaporated and the cabbage is tender.

Serves 8: I find that red cabbage freezes very well, so you can freeze the rest for another meal.