Home Reviews Recipe Venison, cranberry, port and orange casserole

Venison, cranberry, port and orange casserole

This dish has become a firm favourite with our fishing guests. It has elements of the highlands and we use local venison from the same estates that we fish on. As a counter to the rich sweetness, the thyme and hint of celery add a floral dimension. It’s served with carrots reduced in an orange syrup and plain basmati rice.

 

Ingredients

2lb wild venison shoulder (cubed)

2 shallots chopped

Olive oil

1 onion chopped

½ stalk celery finely chopped

150g dried cranberries

16 fl oz of organic orange juice

12 fl oz port

Sprig fresh thyme

Seasoning

Carrots

Knob of butter

½ litre organic orange juice

Pinch of salt and sugar

Method: Brown the meat and set aside to relax. Cook the onions and shallots and celery in a casserole pan until soft and sweet, then reintroduce the meat and add the rest of the ingredients. Cook at a low heat for 1 ½ hours then leave in the pan to cool. This dish is best kept in the fridge overnight and served the next day. For the carrots, clean thoroughly then top and tail and cook for a few minutes in a healthy knob of butter. Add ½ litre of organic orange juice a pinch of salt and sugar and cook for 25 minutes. or until the orange reduces to a thick syrup...the carrots should be al dente.