von 
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.
Was für ein schönes Rezept für die kalte Saison, danke, liebe Sandra!
Wer selbst im Garten einen Birnbaum hat, kann hier eigene Birnen gut verwenden und vielleicht gibt es ja auch Leute im Gartenbauverein, die selbst Rotkraut anbauen.
Birnen sind auch gut in Kombination mit Blauschimmelkäse: entweder abwechselnd mit gevierteltem Chicoree in eine Form geschichtet und im Backofen gebacken, oder mit Zwiebeln, Zitronensaft und Blauschimmelkäse als Soße zu Nudeln.