casserole

Venison Casserole with Cranberry Sauce & Mashed Root Vegetables

Ingredients

  • 1kg ready diced venison haunch
  • 10g fine sea salt
  • 1g fresh milled pepper
  • 50ml vegetable oil
  • 135g butter (75g for the mash)
  • 300g peeled and diced carrot
  • 300g peeled button onions
  • 300g sliced celery
  • 2 bay leaves (1 for the mash)
  • 150g red currant jelly
  • 4g fresh thyme
  • 3g fresh sage cut into long, thin strips
  • 300ml red wine
  • 300ml chicken stock
  • 40g plain flour (oven 170c)
  • 300g cranberries
  • 180g sugar
  • 120mls orange juice
  • 6g orange zest
  • 1g star anise
  • 1g cinnamon stick
  • 1 pinch crushed garlic
  • 1 pinch ground ginger
  • 1 pinch ground cinnamon
  • 1 pinch ground mixed spice
  • 5g crushed black peppercorns
  • 5g fresh fine chopped ginger
  • 1 pinch allspice berries
  • 200g carrots (for the mash)
  • 200g butternut squash
  • 200g swede
  • 200g parsnip
  • 200g celeriac
  • 1 banana shallots peeled, cut in half, thinly sliced
  • 1 garlic clove thinly sliced
  • 100ml water
  • 1 tablespoon honey
  • 1 stick of thyme leaves