Venison Striploin Casserole with Beer
Serves: 4 – Preparation: 15 mins – Cooking: 180 mins
900g venison striploin
2 tbsp oil
2 onions, peeled and roughly chopped
150g piece smoked streaky bacon or pancetta diced
1 tbsp plain flour
300ml beef or venison stock
300ml brown ale
2tsp soft light brown sugar
2 garlic cloves, peeled and crushed
1-2 bay leaves
2 sprigs of thyme
Roasted baby carrots to serve
Serve with roasted baby carrots.
Cut the venison into 3cm-4cm chunks and place in a stainless steel or ceramic bowl with the red wine, garlic, thyme, bay leaf and juniper berries.
Cover and leave to marinate in the fridge for two days. Drain the meat in a colander, reserving the marinade, and dry the pieces on some kitchen paper. Flour the meat lightly, using a tablespoon of the flour, and season with salt and pepper.
Heat 2 tablespoons oil in a heavy-based frying pan and fry the meat, a few pieces at a time, over a high heat until nicely browned. Heat the butter in a large, heavy-based saucepan and gently fry the onions for a few minutes until soft. Add the remaining 2 tablespoons flour and the tomato purée, and stir over a low heat for a minute. Slowly add the reserved marinade, stirring constantly to avoid lumps forming. Bring to the boil and simmer until it has reduced by half. Add the beef stock and the pieces of venison and bring back to simmer. Cover with a lid and simmer very gently over a low heat for about 1½ hours until the meat is tender.
It’s difficult to put an exact time on braising meat; you may find it needs an extra half an hour. Once the meat is cooked, the sauce should have thickened sufficiently. If not, mix 1-2 teaspoons cornflour with a little cold water, stir into the sauce and simmer, stirring, for a few minutes. Meanwhile, put the carrots in a pan and cover with water. Add the butter, sugar and seasoning and simmer rapidly until the carrots are tender. Drain off any excess cooking liquid, leaving some to glaze, then toss with the chopped parsley.
Divide the stew among warm bowls and top with the glazed carrots. Serve at once with vegetables of your choice.