A Venison Casserole Recipe Picture from real recipes
Venison Casserole Recipe- with Prunes and Pumpkin Scones
This Venison Casserole Recipe- with Prunes and Pumpkin Scones is another example of the British penchant for rich and warming winter dishes. The Pumpkin or Squash Scones are an unusual accompaniment bet perfect for this dish. For a perfect result finish the dish as a casserole and cook the scones on top of the casserole as a cobbler.If you like Venison Recipes we highly recommend our Venison Fillet Recipe with Chocolate Beer Sauce from Real Recipes
Recipe Summary
Preparation Time: 20 minutes
Cooking Time: 3 Hours
Total Time: 3 Hours 20 Minutes
Servings: 6 servings
Serving size: 500gm
Calories per serving: 675
Fat per serving: 45gm
Updated on 23rd March 2012 By:
For this Venison Casserole Recipe- with Prunes and Pumpkin Scones – You will need:
Ingredients (Serves 6)
- 1 kilo Venison Shoulder, Flank, Neck or Breast – trimmed and deboned weight
- 25ml Vegetable Oil
- 450gm Soaked Prunes
- 1 Tablespoon Flour
- 300ml Beef Stock
- 1 bottle red wine
- 4 tablespoon olive oil
- 1 Carrot Chopped
- 1 Onion Chopped
- 4 cloves garlic crushed
- 1 zest of 1 orange
- 1 teaspooncrushed juniper berries
- 2 Sprigs Thyme
- 2 bay leaves
- 6 black peppercorns
- 115gm softened butter
- 1/2 teaspoon nutmeg
- 1/2 teaspoon freshly ground black pepper
- 115gm cooked and mashed pumpkin or squash
- 1 egg
- 120 ml milk
- 750gm plain/all purpose flour
- 1 teaspoon baking powder
For the marinade
li>1 Pinch Nutmeg
For the Pumpkin Scones
Method
- Refrigerate and marinade for 48 hours tuning every 8 hours
- When you are ready to cook the Casserole Drain and strain the meat and reserve the marinade
- Preheat the oven to 150c 300f gas 2
- Wipe the meat dry
- Heat the vegetable Oil until very hot then brown the meat all over
- Transfer to a covered oven proof dish and pour over the marinade ingredients
- Cook for 2.5 hours
- Meanwhile if you are not using tinned prunes simmer the soaked prunes in water for 20 minutes or until soft
- Meanwhile make the scones
- Add the flour and butter rub together until you have a breadcrumb like mixture
- Add the rest of the scone ingredients until you have a soft dough
- Roll or press out the dough to 1″ 2.5cm thick
- Use a pastry cutter or cup to cut out the scones
- When the venison is cooked remove from the oven and increase the oven temperature to 210c 425f gas 7
- Put the scones on a greased baking tray and glaze with milk
- Bake in the oven for 15 to 20 minutes
- Remove the meat from the gravy and reduce by 25%
- Mix the flour and stock to a paste and blend into the meat juices
- Push the sauce through a seive and add back to a pan with the meat and prunes
- Simmer gently for 15 minutes or to cook as a cobbler top with uncooked scones return to the oven and cook for 20 minutes until the scones are risen and brown
This Venison Casserole Recipe eats wonderully well with some creamy mashed potato. Eatingit in this way allows you to combine the delicious juices with the creamy mashEnjoy!