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Discover the heartwarming flavors of Venison Casserole
Venison casserole is timeless in culinary traditions, dating back to when meals were crafted with heart and harmony from what nature provided. This dish captures rustic elegance, blending tender venison with hearty vegetables and fragrant spices. Loved for its rich flavors and wholesome nature, venison casserole embodies warmth, family, and the joy of slow cooking. Not only does it provide a delicious meal, but venison also offers impressive health benefits, boasting lean protein, essential nutrients, and a sustainable source of meat. Embrace the art of tradition and modern nourishment with this heartwarming classic.
Slow-cooked Venison Casserole for flavor and sustainability
Venison Casserole
- Prep Time: 1 hour
- Marinate Time: 5 days
- Cook Time: 2 hours
- Total Time: 123 hours
- Yield: 6 servings depending on size 1x
- Category: Dinner
- Method: Moderate
Description
Venison casserole, a taste of history, love, and health
Ingredients
- Soak prunes in brandy 5 days ahead of time
- Marinade venison 2 days beforehand
- Other cuts of meat to consider: Wild boar rib or Leg of deer on the bone
Ingredients for Marinade
- 125 g diced Pork Belly
- 2 sliced Carrots
- 2 sliced Leeks
- 10 ml dried Sage
- 3 Bay leaves
- 5 ml dried Bouquet garni
- 4 chopped Garlic Cloves
- 750 ml Red Wine
Ingredients for Casserole
- 1.25 kg fat trimmed off Venison: Deer blade of the shoulder (on the bone)
- Olive oil
- 125 g diced Pork belly
- 1 Sliced Carrot
- 1 Sliced Leek
- 5 ml dried Sage
- 2 chopped Garlic cloves
- 2 Bay leaves
- 5 ml dried Bouquet garni
- 750 ml of Red wine
Ingredients for Sauce
- 100 g grated dark chocolate (at least 70% cacao)
- 125 ml cream
- 125 g pine nuts
- 250 g Prunes, covered in brandy for 5 days
Instructions
Prepare marinade
- Fry pork belly in olive oil until fat runs.
- Add carrots and leeks, simmer
- Add herbs
- Add wine and bring to a boil for 5 minutes to allow the alcohol to evaporate
- Let cool down
- Put meat in a 3L ziplock bag and add cold marinade.
- Put in fridge and turn every 12 hours or so for 48 hours.
Prepare casserole
- Remove meat from marinade and pat dry
- Brown meat all over in duck fat and remove
- Fry pork belly, carrot and leek. Add garlic and herbs.
- Place the meat back on top of the vegetables
- Strain the marinade, letting liquid pour into the casserole pot
- Add the red wine as well
- Simmer with lid on for 2 hours (I put it in the oven at 180C/350F for 2 hours, removing the lid for the last 20 minutes)
- Remove meat from pot and place on carving board to rest
- Slice thinly and arrange on a serving plate
Prepare sauce
- Remove most of the vegetables from the casserole pot and discard.
- Reduce the remaining liquid contents to sauce consistency
- Turn down heat
- Add chocolate and then the cream and pine nuts
- Add the prunes and heat through
- Spoon sauce over meat and serve
Notes
Created, Prepared, tried, and tested by Charl from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 1110
- Sugar: 11.2 g
- Sodium: 276.2 mg
- Fat: 48.9 g
- Saturated Fat: 16.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 168.5 g
- Fiber: 11.1 g
- Protein: 11.1 g
- Cholesterol: 42.9 mg
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