Delicious Winter Warmer

Mike Glassborow General Information 0 Comments

Venison Casserole with Light Herb Dumplings Pan Fried Cabbage and Celeriac Mash

Ingredients (serves 4)


4 tablespoons plain flour venison-casserole
sea salt & freshly ground black pepper
800 g quality stewing venison, cut into 2cm chunks
olive oil
2 onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
2 sticks celery, trimmed and roughly chopped
2 sprigs of rosemary, leaves picked and chopped
2 tbsp olive oil
6 sprigs of fresh thyme
2 organic beef stock cubes
250ml red wine
1 clove garlic, peeled and finely chopped

140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb – parsley, thyme and sage.

Medium celeriac
Medium Savoy cabbage

Chop veg and meat. Dust meat in flour then fry off in olive oil. Add garlic, carrots, celery and onion. Fry till caramelised. Add red wine and reduce. Then stock and herbs. Cook on hob for 30mins low simmer. Then transfer to an ovenproof dish

To make the dumplings, rub butter into flour and herbs, add a little water to gather together and form small balls. Push into top of stew cover and cook in oven 170 degrees for a further 1.5hrs. Season to taste.

Peel and chop celeriac boil in water till tender 15/20mins then mash with a little butter and season.
Chop cabbage pan fry in olive oil till wilted season.

Nutritional (but slightly luxurious) recipe brought to you by our PT, Katie Brighton-Jones

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