Venison and cassis casserole
On this occasion it’s definitely a matter of ‘the best things come to those who wait’. Marinating and then slow cooking the venison creates lovely tender chunks of venison in a velvety currant sauce.
Creme de cassis is a French liqueur which is easily available in British supermarkets. However, for this recipe we recommend using Cotswold producer, Gibson's Organic's 'Blackcurrant Liqueur'. Gibson's is a family run business producing deliciously luxurious liqueurs. All the fruit they use is grown organically on their own farm and the result is a liqueur so smooth it's like Barry White singing in your throat as you swig it back.
Anyway, here is our recipe combining Gibson's liqueur and a tasty bit of Cotswold venison...
- 500g stewing venison
- 80ml crème de cassis
- olive oil
- 1 onion
- 5 cloves of garlic
- 10 juniper berries
- 1tbsp blackcurrant jam
- 20g butter
- 20g corn flour
Mashed potato alongside seasonal vegetables of your choice
- Create the marinade for the venison with the crème de cassis, a splash of olive oil, the junipers, the onion - diced, garlic - finely chopped and some crushed black pepper.
- Place the venison in the marinade and place in the fridge for a minimum of 6 hours.
- Add the venison and marinade to a casserole dish then add the tablespoon of blackcurrant jam and enough water to just about cover the meat.
- Pop the lid on and place the venison in the oven for 2.5 hrs on 160 degrees C.
- 15 minutes before your casserole is ready mash together the butter and corn flour to make a beurre manie - this will act as a thickening paste.
- Remove the casserole from the oven and finish it off on the hob by stirring in the beurre manie and allowing the sauce to thicken. You'll need to allow approximately 10 mins for the beurre manie to combine and not leave a 'raw' floury taste.
If you like this recipe why not check out other richinflavour recipes.