VENISON AND PRUNE CASSEROLE

Venison and Prune Casserole image

Make and share this Venison and Prune Casserole recipe from Food.com.

Provided by hectorthebat

Categories Deer

Time 14h40m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 kg venison
600 ml red wine
1 tablespoon thyme
150 g butter
3 onions
200 g bacon
2 sprigs rosemary
60 g flour
2 carrots
250 g prunes
5 garlic cloves
1 liter beef stock
3 bay leaves
1 7/8 kg potatoes
250 g chestnuts
200 ml milk
watercress
cranberry jelly

Steps:

Marinate the venison overnight in 300ml of wine and the thyme.
The next day, preheat the oven to 150C/gas 2.
In a heavy-based pan, heat a third of the butter and gently fry the onions, bacon and rosemary for 10 minutes.
Tip the meat into a colander over a bowl in the sink, saving the marinade, and season well. Set the marinade aside and scatter the flour on the meat and toss lightly.
Set aside the oniony-bacon mix, leaving the bacon fat in the pan. Add the meat to the pan and fry on a medium heat, stirring regularly.
Add the carrots, prunes and garlic and fry until you can smell the garlic. Tip the onions and bacon back in and pour in the second glass of red wine and the leftover marinade.
Bring to the boil, then pour in the stock to submerge the meat. Season, add the bay leaves, then cook in the oven for 2 1/2 hours. The meat is done when it is very tender but still holding its shape.
About 45 minutes before serving, put the spuds on the boil and drain and mash when soft. Melt the rest of the butter in the milk and warm the chopped chestnut pieces in it before stirring them into the mash. Season well.
When the stew is cooked, let it sit out of the oven with the lid still on for at least 15 minutes. Skim off any excess fat and season to taste.
Serve in shallow bowls with the mash, a handful of watercress, and a little blob of cranberry jelly.

Nutrition Facts : Calories 1325.4, Fat 45.9, SaturatedFat 22.1, Cholesterol 360.6, Sodium 1275.5, Carbohydrate 117.5, Fiber 11.4, Sugar 22.2, Protein 92.3