Hairy Bikers Venison Casserole
Hairy Bikers’ Venison Casserole is a slow-cooked stew made with venison, vegetables, red wine, and a blend of herbs. Venison, known for its lean and slightly gamey flavor, pairs beautifully with rich, robust ingredients like red wine and root vegetables. This dish is comforting and full of flavor, making it a fantastic option for those who enjoy traditional casseroles with a twist.
- Prep Time: 20
- Cook Time: 480
- Total Time: 8 hours 20 minutes
- Yield: 4
- Category: Main Course
- Method: Slow cooking
- Cuisine: British
Ingredients
- Venison (1 kg / 2.2 lbs): Diced into bite-sized chunks, providing the main protein.
- Red wine (300ml / 1¼ cups): Adds depth and richness to the sauce.
- Beef or venison stock (500ml / 2 cups): Provides the liquid base for the casserole.
- Carrots (2 large): Peeled and chopped, adding sweetness and texture.
- Onions (2 large): Finely chopped, forming the aromatic base.
- Celery stalks (2): Sliced, for added flavor and texture.
- Garlic cloves (3): Minced, giving the dish a subtle aromatic depth.
- Bay leaves (2): Adds an earthy aroma to the stew.
- Thyme (1 tsp dried or a few sprigs fresh): For an herbal touch.
- Tomato paste (2 tbsp): Adds a rich tomato flavor and thickens the sauce.
- Olive oil (2 tbsp): For browning the venison and sautéing the vegetables.
- Flour (2 tbsp): To coat the venison and thicken the sauce.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Prepare the Venison and Vegetables:
- Coat the venison: Toss the diced venison in the flour, seasoning it with salt and pepper. This helps to brown the meat and thicken the sauce.
- Brown the venison: Heat olive oil in a large frying pan over medium-high heat. Brown the venison on all sides, then transfer the meat to the slow cooker or casserole dish.
2. Sauté the Vegetables:
- Cook the vegetables: In the same pan, add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened. Stir in the tomato paste and cook for another minute, then transfer the vegetables to the slow cooker with the venison.
3. Add the Liquid and Herbs:
- Pour in the wine and stock: Add the red wine, beef or venison stock, bay leaves, and thyme to the slow cooker. Stir everything together to combine.
- Season: Taste and adjust the seasoning with salt and pepper as needed.
4. Slow Cook the Venison Casserole:
- Cook low and slow: Cover the slow cooker or casserole dish and cook on low for 6-8 hours (or on high for 4-5 hours). The venison should be tender and the sauce thickened.
5. Serve:
- Remove the bay leaves before serving. Serve the venison casserole hot, with mashed potatoes, crusty bread, or steamed vegetables.