Rolled Venison Casserole
- 1 tbsp olive oil
- 70g bacon lardons
- 1kg rolled venison haunch
- 1 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 1 bay leaf
- Few sprigs fresh thyme
- 200g flat mushrooms, sliced thickly
- 2 tbsp plain flour
- 200ml red wine
- 300ml beef stock
- 2tbsp redcurrant jelly
1 Pre-heat the oven to 180ºC/fan 160ºC/gas mark 4. Heat the olive oil in an ovenproof sauté pan or roasting tin and cook the bacon lardons for a few minutes until they are golden. Remove from the pan with a slotted spoon and then add the venison haunch and brown all over in the hot oil. Set aside.
2 Add the onion, celery, carrot, bay leaf and thyme to the pan and cook for about 5 minutes until they begin to soften. Add the mushrooms and cook for a further 3 minutes. Return the bacon lardons to the vegetables and then add the flour and cook for just a minute. Stirring all the time add the wine and stock then stir in the redcurrant jelly.
3 Return the venison to the dish and roast for 45 – 50 minutes until the sauce is thickened and reduced.