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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Recipesarrow Venisonarrow Fallow Venison braised in wine
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Fallow Venison braised in wine
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Created by admin, Monday, 29 November 1999
Description
A wonderful casserole which can taste like the best beef.

Ingredients
At a glance
Venison
Methods/steps

Ingredients

7 to 8lb / 2.8 to 3.2 kg fallow deer venison cut from the haunch

7 tbsp of good olive oil

7 tbsp of a good wine vinegar

Bouquet garni (thyme. parley, bay leaf) and 6 juniper berries

1 sprig of rosemary if possible

1 crushed clove of garlic and 6 crushed peppercorns

1/2 bottle of red wine

1 large parsnip, several slices of celery and 1 leek.

1 onion 3 sprouts and 2 carrots

3 slices of bacon

1/2 pint / 275 ml of stock

Some cornflour

salt and pepper

Approx 1 tbsp of red currant jelly

You need not stick rigidly to these vegetables, use what you can get or what is in season.

Notes

170 deg C, 325 deg F, gas mark 3
Fallow Venison braised in wine

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 4 Hours & 0 Mins

Prepare the vegetables as you would for any casserole - sliced finely.

Put the oil in the bottom of a heavy casserole with the bacon, add the vegetables, the meat and the stock. (If you marinaded the meat first you can add some of the marinade as well. Some people like to do this for venison but marinade for Fallow is not essential.)

Put into a moderate ovenfor about 3 hours.

Halfway through cooking, strain off the stock and the veg, liquidise these and set aside.

Add redcurrant jelly, salt and pepper to the sauce made form the vegatbles and put this back into the casserole and cook for a further hour in a slow oven.

If the meat is from a young best, times can be cut a little.

Serving Suggestion

Serve with new potatoes or boiled rice.
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Casserole of Pheasant
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If cooking for 6 you will need 3 pheasants and treble the ingredients.