James Martin Venison Casserole

Name: James Martin's Venison Casserole
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Serves 6
Cuisine: British
Ingredients: 1.2 kg venison shoulder, diced; 2 tbsp plain flour; 2 tbsp vegetable oil; 1 large onion, finely chopped; 2 carrots, peeled and sliced; 2 celery sticks, sliced; 2 garlic cloves, crushed; 2 bay leaves; 2 sprigs of thyme; 300 ml red wine; 500 ml beef stock; Salt and freshly ground black pepper

Discover the rich flavors of the countryside with the James Martin Venison Casserole, a dish that brings the warmth of traditional cooking into your kitchen. This casserole, combining the robustness of venison with the depth of red wine, offers a luxurious taste of the wild.

Brief Description of the James Martin Venison Casserole

This venison casserole is a sumptuous slow-cooked dish that marries the gamey richness of venison with the earthy tones of root vegetables and the complexity of red wine. It's a comforting meal perfect for colder months, embodying the essence of rustic cooking.

Cultural or Historical Context

Venison has been a staple in British cuisine for centuries, often associated with royal hunts and feasts. This casserole is a modern take on traditional cooking methods, slow-cooking the meat to tender perfection.

Ingredients for the James Martin Venison Casserole

900g diced venison
2 tbsp plain flour
Vegetable or sunflower oil for frying
1 large onion, finely sliced
3 carrots, peeled and finely diced
3 sticks celery, diced
3 garlic cloves, crushed or finely chopped
450ml red wine
200ml beef stock
Optional: 10g dried wild mushrooms, chopped
2 tbsp redcurrant jelly
1 tsp balsamic vinegar
10-12 juniper berries, lightly crushed
Fresh thyme and rosemary sprigs
2 bay leaves
Salt and pepper to taste

Preparation Instructions

Preparation: Begin by preheating your oven and coating the venison in seasoned flour.
Browning the Venison: Sear the venison in batches in a large casserole to achieve a rich caramel color.
Cooking the Vegetables: In the same pan, sauté onions, carrots, celery, and garlic until softened.
Combining and Slow Cooking: Return the venison to the pan, add the red wine, beef stock, and herbs, and slow cook in the oven until the meat is tender and flavorsome.

Storage and Reheating

For best results, store the casserole in the fridge and reheat gently on the stove or in the oven. It can also be frozen for longer storage.

Nutritional Information

This casserole is rich in protein and provides a good source of iron from the venison, along with vitamins and minerals from the vegetables used.

FAQ about the James Martin Venison Casserole

Can I substitute venison with another type of meat? Yes, beef or lamb can be used, though the unique flavor of venison is what makes this dish special.

What can I serve with this casserole? Buttery mashed potatoes, steamed green vegetables, or a simple side salad complement this dish well.

Final Thoughts on Serving Suggestions

The James Martin Venison Casserole is best enjoyed with a side of creamy mashed potatoes and seasonal vegetables, making it a hearty and satisfying meal. For an additional touch of elegance, serve with a glass of red wine that mirrors the one used in cooking.

This recipe is inspired by the culinary creations of James Martin and celebrates the rich flavors of traditional British cooking. Enjoy the heartwarming taste of this venison casserole, a dish that brings the essence of the countryside to your dining table.