Food & drink
Venison Casserole with Guinness & Blackcurrants
Winter Warmers | Best Western Southport Seafront Royal Clifton Hotel | Chef Anthony Gornall
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Ingredients
1kg cubed venison | 1pt Guinness | 250g blackcurrants
25ml blackcurrant juices | 500g baby onions | 2 cloves of garlic
250g diced celery | 250g diced carrots | 250g redcurrant jelly
2pt beef stock | 125g flour | Salt & pepper | Crusty bread roll
Method
- Cut venison into inch cubes and coat in flour
- Heat two table spoons of oil in cast iron pan
- Cook venison for 5 minutes until golden brown and remove from pan
- Cook diced veg until golden brown
- Add venison, baby onions, crushed garlic, Guinness, blackcurrant juices, beef stock and redcurrant jelly – pop the lid on the pan and put in the oven on 180°C for approximately 2 hours or until venison is soft
- Adjust the seasoning and add blackcurrants
- Serve up, with a crusty bread roll
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