loch rannoch venison

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Tag : Appetizers, Bread

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Cooking receipe to make loch rannoch venison under category Aga Recipes. You may find some video clips related to this receipe below.

loch rannoch venison

900g stewing venison cut into 25mm pieces

25g butter

100g smoked streaky bacon snipped into small pieces

350g whole shallots or small pickling onions

3 cloves garlic crushed

50g plain flour

300ml red wine

600m1chicken stock

1 tablespoon tomato puree

1 tablespoon runny honey

1 head of celery cut diagonally (reserve the heart for later)

225g chestnut mushrooms whole or if large halved

salt and freshly ground black pepper celery leaves or fresh parsley

Brown the venison either by roasting in the roasting oven or brown in batches in a frying pan in butter on the boiling plate.

Spoon into a large casserole.

Cook the bacon in the frying pan on the boiling plate until the fat begins to run. Add the whole shallots and garlic and fry for about 4 to 5 minutes.

Add the flour stir well then blend in the wine and stock.

Add the tomato puree honey celery whole mushrooms and the seasoning. Bring to the boil and simmer for 5 minutes.

Pour the sauce over the venison in the casserole.

Cover and transfer to the simmering oven for 1 1/2 to 2 hours or until tender.

Add the chopped heart ofcelery for the last 20 minutes of the cooking time.

This adds crunch to the casserole.

Check the seasoning skim off any fat and decorate with celery leaves or parsley.

A wonderful rich winter casserole which is perfect for entertaining. Serve it with redcurrant or other fruit jelly or serve simply with mashed potato for the family.

Serves 6

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