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Venison casserole

Recipe from: 7/1/1996 12:00:00 AM

Ingredients 19
Servings 8


  • 2
    venison neck, leg or shoulder
  • 250
    Baines Prickly Pear Liqueur
  • 6
    rashers bacon
  • 30
  • 15
    pickling onions
  • 30
  • 500
    vegetable or beef stock
  • 4
  • 2
    sticks celery
  • 1
    clove garlic
  • 30
    chopped fresh parsley
  • 1
    bay leaf
  • 5
    grated nutmeg
  • 4
    whole cloves
  • 1
    cinnamon stick
  • 3
    cayenne pepper
  • salt
  • freshly ground black pepper
  • 45
    finely chopped fresh parsley, to garnish


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.

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


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