Marinated venison casserole


Ingredients 17
Servings 4
Time

Ingredients

  • 2
    kg
    leg of venison
  • 500
    ml
    buttermilk
  • 4
    bay leaves
  • 5
    ml
    peppercorns
  • 5
    garlic cloves
  • 3
    onions, quartered
  • salt and milled black pepper to taste
  • 15
    ml
    mustard powder
  • 6
    rashers lean bacon
  • 250
    ml
    orange juice
  • 250
    ml
    red wine
  • 8
    young carrots
  • 4
    baby cabbages, halved
  • 500
    g
    fresh button mushrooms
  • 5
    ml
    cake flour
  • 10
    ml
    cold water
  • 15
    ml
    cream (optional)
 

Method

 
Place venison in a deep bowl, pour buttermilk over and dot with bay leaves and peppercorns. Cover lightly and marinate for 48 hours. Remove, drain and place meat in an ovenproof dish large enough to hold venison and vegetables comfortably. Sprinkle with a few extra bay leaves. Add garlic cloves and onions. Sprinkle with seasoning and mustard powder. Place bacon rashers here and there over venison. Pour orange juice and red wine around meat. Cover and bake at 160 ºC for 1 1/2 to 2 hours. Add carrots and baby cabbages. Baste with juices, cover and continue baking for about 15 minutes. Remove meat and vegetables with a slotted spoon and keep hot in a serving dish. Strain cooking juices into a small saucepan and cook, briskly, on top of stove until slightly reduced. Mix flour with water until smooth and blend into gravy. Stir in cream and pour into a heated sauce boat. Slice venison and serve on heated plates with gravy, vegetables and glazed sweet potatoes.
 

Read more on: bake
 

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