the James Martin Venison Casserole is a hearty dish made with diced venison, onions, garlic, smoked bacon, and chestnut mushrooms. Slow-cooked in red wine, water, and beef stock, this recipe takes approximately 2.5 hours to prepare and serves a generous portion.
Try More James Martin Recipes:
💗 Discover The Joy Of Cooking With This Recipe:
- Tender venison and smoky bacon create a rich and savory flavor combination.
- The slow cooking process allows the flavors to meld together, resulting in a deliciously comforting dish.
- The addition of red wine and red currant jelly adds depth and a touch of sweetness to the casserole.
- Served with new potatoes and wilted spinach, it’s a complete and satisfying meal.
❓ What Is James Martin Venison Casserole Recipe?
James Martin Venison Casserole is a delicious dish made with diced venison, onions, garlic, smoked bacon, and chestnut mushrooms. Slow-cooked in red wine and beef stock, it offers a tender texture and rich taste and is named after the renowned British chef James Martin.
📜 James Martin Venison Casserole Ingredients
- 1 tbsp. olive oil
- 25g/1oz butter
- 2 onions, diced
- 4 garlic cloves, crushed
- 4 rashers smoked bacon, chopped
- 500g/1 oz/2 oz chestnut mushrooms, halved
- 2.5kg/5½lb haunch or shoulder of venison diced
- ½ bottle of red wine
- 400 ml/oz. of water
- 2 beef stock cubes, crumbled
- 3 tbsp. redcurrant jelly
- salt and freshly ground black pepper, to taste
- 50g/2oz cornflour
- punnet redcurrants, to decorate
- 6 sprigs of rosemary or thyme to decorate
To Serve
- new potatoes
- wilted spinach
👩🍳 James Martin Venison Casserole Instructions
- Warm the oven up to 150C/300F/Gas 2.
- Warm the butter and olive oil in a big baking dish with a lid on the stove. Put in the onions and cook until they get soft but not cooked.
- After you add the mushrooms, bacon, and garlic, cook for one more minute.
- Brown a handful of the deer meat at a time in a pan, then add it to the dish. Add the red wine, water, stock cubes, redcurrant jelly, salt, and pepper after all the meat has turned brown.
- Please bring it to a boil and mix it well. Place the dish in the middle of the oven and cover it with a lid. Cook for 90 minutes.
- Take it out of the oven. Mix the cornflour and two tablespoons of water to make a paste. To make the sauce thicker, add as much of the paste as you need. If you’re unsure how much you need, add it a little at a time.
- When you put the dish on the stove, cook it on low heat for about five minutes, or until the gravy gets thick.
- You can serve it with cooked spinach and new potatoes. Put a bunch of fresh redcurrants and a sprig of rosemary or thyme on each plate to make it look nice.
💭 Recipe Tips
- Use venison haunch or shoulder for best results.
- Don’t skip the redcurrant jelly for balanced flavors.
- Adjust seasoning carefully to balance the natural gamey taste.
- Avoid overcooking tender venison.
- Add cornflour for the desired thickness.
🥗 What To Serve With Venison Casserole?
Serve James Martin Venison Casserole with sides like mashed potatoes, roasted root vegetables, buttered green beans, or a fresh salad for a complete and satisfying meal.
🎚 How To Store Venison Casserole?
- In The Fridge. To store the Traditional James Martin Venison Casserole, refrigerate it in an airtight container for up to 3–4 days.
- In The Freezer. To freeze, portion it into containers or bags, label, and freeze for up to 3 months.
🥵 How To Reheat Venison Casserole?
- On The Stovetop. Heat the portion in a saucepan over low to medium heat, stirring occasionally.
- In The Oven. Preheat to 325°F (160°C), cover the casserole with foil, and bake for 20–30 minutes until warmed.
- In The Microwave. Transfer a portion to a microwave-safe dish, cover, and heat in short intervals, stirring between, until thoroughly heated.
FAQs
Can I Make Venison Casserole In A Slow Cooker?
Yes, you can make venison casserole in a slow cooker. Simply follow the recipe instructions and adjust the cooking time accordingly for tender results.
Can I Substitute Red Wine With Another Type Of Alcohol In The Recipe?
Yes, you can substitute red wine with another type of alcohol in the recipe. Options like port wine, red grape juice, or beef broth can be used as alternatives for flavor enhancement.
Can I Use Vegetable Stock Instead Of Beef Stock In The Recipe?
Yes, you can use vegetable stock instead of beef stock in the recipe. It will provide a different flavor profile but still complement the venison and other ingredients in the casserole.
Can I Use Venison From A Different Cut For The Casserole?
Yes, you can use venison from a different cut for the casserole. While haunch or shoulder are commonly used, other cuts like loin or leg can also work well but may require adjustments in cooking time to ensure tenderness.
Try More James Martin Recipes:
James Martin Venison Casserole Nutrition Facts
Amount Per Serving
- Calories: 400
- Protein: 30grams
- Fat: 15grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Sodium: 500 milligrams
James Martin Venison Casserole
Description
the James Martin Venison Casserole is a hearty dish made with diced venison, onions, garlic, smoked bacon, and chestnut mushrooms. Slow-cooked in red wine, water, and beef stock, this recipe takes approximately 2.5 hours to prepare and serves a generous portion.
Ingredients
To Serve
Instructions
- Warm the oven up to 150C/300F/Gas 2.
- Warm the butter and olive oil in a big baking dish with a lid on the stove. Put in the onions and cook until they are soft but not cooked.
- After you add the mushrooms, bacon, and garlic, cook for one more minute.
- Brown a handful of the deer meat at a time in a pan, then add it to the dish. Add the red wine, water, stock cubes, redcurrant jelly, salt, and pepper after all the meat has turned brown.
- Bring it to a boil and mix it well. Place the dish in the middle of the oven and cover it with a lid. Cook for 90 minutes.
- Take it out of the oven. Mix the cornflour and two tablespoons of water to make a paste.
- To make the sauce thicker, add as much of the paste as you need. If you’re unsure how much you need, add it a little at a time.
- When you put the dish on the stove, cook it on low heat for about five minutes, or until the gravy gets thick.
- You can serve it with cooked spinach and new potatoes. Put a bunch of fresh redcurrants and a sprig of rosemary or thyme on each plate to make it look nice.
Notes
- Use venison haunch or shoulder for best results.
- Don’t skip the redcurrant jelly for balanced flavors.
- Adjust seasoning carefully to balance the natural gamey taste.
- Avoid overcooking tender venison.
- Add cornflour for the desired thickness.