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Venison casserole?

Discussion in 'Cookery' started by Lalad, Feb 22, 2011.

  1. Lalad

    Lalad Senior commenter

    Thank you - I knew someone would come up with something!
    I'm having difficulty accessing the bbc website at the moment, and we are having macaroni cheese tonight, so I am going to try your recipe for tomorrow belle - is it better to marinade the venison overnight, or should it be ok from scratch? I've only ever cooked venison burgers before so am a bit of a novice in this respect!
     
  2. BelleDuJour

    BelleDuJour Star commenter

    No need to marinade, it works well from scratch. If you do want to marinade I'd make a marinade from a little olive oil, juniper berries, herbs and red wine, but do add the marinade when you make the casserole.
     
  3. Lalad

    Lalad Senior commenter

    I've had to compromise a bit - no juniper berries or celery but have used chopped suede and tomatoes instead. It'll be ready about 8pm and, if it tastes as good as it smells, will be delicious! I will let you know later...
     
  4. I don't use Juniper berries but do add 4 cloves, 6 black peppercorns, 3 crushed cloves of garlic, large glass of red wine and 2 tablespoons of red currant jelly to the venison, shallots and stock.
     
  5. Lalad

    Lalad Senior commenter

    It worked really well - I made some potato gratin to go with it and there was enough for a second meal last night, which delighted my elderly parents, as it was their first meal in their new home. I will definitely be making it again, and will try adding the cloves, peppercorns and Juniper berries next time to vary.
     

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