Sandy's Mum's Venison Casserole
3 to 3.5 pounds of venison
Soak 3 to 3.5 pounds of venison in marinade (see recipe below) overnight in refrigerator. Bring to room temperature before cooking.
1 750 ml bottle of white wine, or more to cover venison
2 tablespoons olive oil
2 bay leaves
1 carrot, sliced
1 onion, chopped
2 sticks celery, sliced
2 cloves garlic, flattened
10 juniper berries, crushed
Combine all ingredients.
200 gm (1½ ounces) dried porcini mushrooms, soaked in 1/3 cup water
3 pounds onions, finely chopped
7 tablespoons butter (may substitute olive oil)
1 tablespoon sugar
3 sage leaves
1/2 teaspoon each ground cinnamon, nutmeg and clove
3 tablespoons flour
Salt & pepper
300 gm (2½ ounces) chestnut mushrooms (we used trumpet royales)
2 tablespoons Worcestershire sauce
1 1/3 cups beef stock
4 tablespoons balsamic
1/4 cups chopped parsley
Soak porcini. Sauté onions in 5 tablespoons butter until translucent. Add sugar to caramelize lightly. Add ground spices and sage. Add drained porcini (reserving liquid), cover and cook 30 minutes, stirring occasionally until reduced.
Place half of the onion mixture in large crock pot and add drained meat on top. Sprinkle with flour. Season with salt and pepper, then add remainder of onion mixture on top of the meat.
Heat drained marinade, add stock, Worcestershire sauce, balsamic and porcini “juice.” Pour over meat. Cover and cook over low heat at about 180 degrees for 2 to 2½ hours. Cool and refrigerate for 2-3 days to meld flavors.
When ready to serve, bring to room temperature. then heat gently for about 40 minutes. Sauté mushrooms in remaining 2 tablespoons butter and add about 10 minutes before serving. Sprinkle with chopped parsley. (We served this over oven-roasted baby Yukon gold potatoes with a simple green salad.)