Nigella Venison Casserole

Name: Nigella Venison Casserole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Not specified
Cuisine: British
Ingredients: 1kg diced wild venison; 20g dried porcini mushrooms; 250g chestnut mushrooms, sliced; 75g smoked bacon lardons; Olive oil; Plain flour; 1 large onion, thickly sliced; 3 garlic cloves, sliced; 2 carrots, chopped in large chunks; 2 parsnips, chopped in large chunks; 2 tsp mixed spice; 1 tbsp tomato puree; 250ml dry red wine; 150ml beef stock; Salt and pepper; Juice of half an orange

Dive into the rich flavors of a classic winter dish with this Nigella Venison Casserole, a perfect combination of hearty venison and robust seasonings, making it an ideal meal for those chilly evenings. This dish carries a wonderful blend of textures and flavors, courtesy of the tender venison and the aromatic spices that accompany it.

Cultural or Historical Context

Venison has been a staple in British cuisine for centuries, often associated with grand feasts and hunting gatherings. This particular casserole recipe brings a modern twist to the traditional use of venison, making it accessible for home cooks and a delightful way to enjoy game meat.

Ingredients for the Nigella Venison Casserole

Diced wild venison: 1kg
Dried porcini mushrooms: 20g
Chestnut mushrooms (sliced): 250g
Smoked bacon lardons: 75g
Olive oil, plain flour, a large onion (thickly sliced)
Garlic cloves (sliced): 3
Carrots and parsnips (chopped in large chunks): 2 each
Mixed spice: 2tsp
Tomato puree: 1tbsp
Dry red wine: 250ml
Beef stock: 150ml
Salt and pepper, half an orange

Preparation Instructions

Start by soaking the porcini mushrooms in boiling water, then prepare the venison by tossing it in seasoned flour and spices.
Brown the bacon lardons in a pan, set aside, and do the same with the venison pieces.
Sauté onions and garlic, followed by carrots and parsnips, adding in the tomato puree and red wine.
Combine all ingredients, including the venison and lardons, in a casserole dish, adding the mushroom liquid, beef stock, and orange juice.
Simmer until the meat is tender, then finish by adding the sliced mushrooms towards the end of the cooking process.

Storage and Reheating

This casserole can be cooled, stored in an airtight container, and kept in the fridge for up to three days. For reheating, ensure it's thoroughly warmed through in the oven or on the stovetop. It also freezes well for longer storage.

Nutritional Information

Venison is known for being leaner than beef, making this casserole a good choice for those looking for lower-fat options. The dish is rich in protein and provides a good dose of vitamins and minerals from the added vegetables.

FAQ about the Nigella Venison Casserole

Can I substitute beef for venison? Yes, beef can be used as a substitute, though the flavor profile will change slightly.
Is it possible to make this dish in a slow cooker? Absolutely, adapting the recipe for a slow cooker is feasible and will result in tender meat.

This Nigella Venison Casserole recipe is a sumptuous dish that brings warmth and comfort to your dining table. Serve it with creamy mashed potatoes and steamed greens for a complete meal that's sure to impress.

Original recipe inspiration from community contributions on Nigella Lawson's website and The Dorset Meat Company.