Name: Venison casserole
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00 kg venison neck, shoulder or leg; 250.00 ml baines prickly pear liqueur; 6.00 bacon rashers; 30.00 ml oil; 15.00 pickling onions; 30.00 g flour; 500.00 ml stock vegetable or beef; 4.00 carrots; 2.00 celery stalks; 1.00 garlic cloves; 30.00 ml fresh parsley chopped; 1.00 bay leaves; 5.00 ml nutmeg grated; 4.00 cloves whole; 1.00 cinnamon stick; 3.00 ml cayenne pepper; 0.00 salt; 0.00 black pepper freshly ground; 45.00 ml parsley finely chopped

Recipe Disclaimer

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Ingredients (19)

2.00 kg	venison — neck, shoulder or leg
250.00 ml	baines prickly pear liqueur
6.00	bacon — rashers
30.00 ml	oil
15.00	pickling onions
30.00 g	flour
500.00 ml	stock — vegetable or beef
4.00	carrots
2.00	celery stalks
1.00	garlic — cloves
30.00 ml	fresh parsley — chopped
1.00	bay leaves
5.00 ml	nutmeg — grated
4.00	cloves — whole
1.00	cinnamon — stick
3.00 ml	cayenne pepper
0.00	salt
0.00	black pepper — freshly ground
45.00 ml	parsley — finely chopped

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Method:

Cut the meat into 2,5 cm cubes and marinate in the liqueur for 6 to 8 hours. Remove from the liqueur, drain and pat dry. Reserve marinade.

Fry the bacon in the oil in a large saucepan until soft and starting to brown, then remove it with a slotted spoon and set aside. Lightly sautT the onions for 5 minutes, then remove and set aside with the bacon.

Brown the meat in the oil, cooking a single layer at a time. When all the meat has been browned, set aside.

Stir the flour into the remaining pan juices and cook until browned. Stir in the stock and reserved marinade. Simmer, while stirring, until thickened.

Return meat to the pan and add the carrot, celery, garlic, parsley, bay leaf and spices.

Simmer over low heat until tender, about 1 hour. Stir from time to time to prevent sticking. Add the onion and bacon, and cook for a further 20 minutes.

Check the seasoning. Remove the cinnamon stick and garnish with parsley.

NOTE
The casserole can be cooked in a preheated oven at 150 ºC until tender in an ovenproof dish.