WARMING VENISON CASSEROLE

The Game season is here and I got some nice Venison meat from our local butcher in Mickleton. I made a casserole with beetroot which has an enzyme that will make the sometimes not so tender venison meat go nice and soft! And it worked. This recipe will make a lovely and soft casserole enough for at least 6 people (if not more). And the juniper berries, the red currant jelly and the red wine adds the sweetness and spiciness it needs!

900 venison meat cut in cubes
seasoned flour
oil
2 red onions, sliced
2 large cloves of garlic (or 4 small ones), finely chopped
3-4 beetroots
2 tbsp of red current jelly
500 ml of strong red wine
400 ml of beef or game stock
2 sprigs of rosemary
12 juniper berries, crushed
salt and pepper to taste
500 g mushrooms (champignoner)

Preheat the oven to 170 degrees Celsius

Toss the meat in the seasoned flour and fry until golden. Put in a casserole. Fry the onion together with the garlic and add to the meat. Put the rest of the ingredients into to casserole and put in the slow oven for 2 hours. Add the cleaned and whole mushrooms after 1,5 hrs. Serve with mashed potatoes or mashed root vegetables. Lovely and warming on a Sunday afternoon or so. Also a very hearty supper party stew!