Valentine’s Day Recipe – Main Course

Valentine’s Day Recipe – Main Course

February 7, 2019 0 By Foragers Folly

Nights are still long, cold and dark here in Scotland. Which is why this is the perfect Valentine’s Day Recipe. The venison is rich in iron and will help you shrug off your ‘work day’ fatigue. And guess what? It’s also a great dish to help combat impotence and infertility….what else can I say? Perfect valentine dish! Once you’ve eaten this, along with the starter, you’ll be full of energy and raring to go! Dessert recipe.

I’m not a big eater of meat myself but I’m aware that many of my subs are. Which is why I’ve included it in this recipe. That said, if you want to, you can swap out the meat with carrots or sweet potatoes. Indeed you could swap it out with whatever you want!

As a forager I don’t hunt. And, if you’re like me, the only meat you hunt for is in the local supermarket or butchers…. Then you’ll be pleased to hear that if you pop along to your nearest Asda store, they have wild diced venison available at £4 for 250g.

In case you think you’ll be getting away with foraging this weekend, then think again! You still have to find yourself some three cornered leeks for this valentine’s day recipe. The video below will give you a good idea of what you’re looking for.

Valentines Day Recipe - Main Course

Venison Casserole with Cranberries

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Servings: 6
Author: Foragers Folly

Ingredients

Serves 6

  • 1 tbsp rape seed oil
  • 1 kg lean venison shoulder chopped into 1” cubes
  • 2 tbsp plain flour seasoned
  • 1 tsp whole coriander seeds coarsely crushed
  • 200 g 3 cornered leeks chopped (or shallots)
  • 100 g of brown button mushrooms sliced (or swap out for your own foraged mushrooms)
  • 70 g dried organic apricots, roughly chopped
  • 150 g fresh or frozen cranberries
  • 3 kaffir lime leaves
  • 1 tbsp of dark chocolate optional
  • 375 ml red wine
  • Salt and freshly ground pepper.

Instructions

  • Preheat the oven to 180 C (350 F/Gas4). Heat the oil in a large, heavy casserole pan with a lid. Toss the venison in the flour and add it to the pan in small batches to brown on a medium-heat. Set aside the browned meat, turn the heat down, and add the coriander seeds. Followed by the shallots and mushrooms, to brown. Add a little water if necessary.
  • Add the apricots to the pan and gently stir them in. Return the meat back into the pan, together will all the juices. And add the cranberries and kaffir lime leaves. Stir in the dark chocolate and red wine, and stir everything thoroughly, put the lid on and place in the oven.
  • Let the stew cook for 1-1(1/2)hrs, or until the meat is tender and the juices have thickened. Remove the kaffir leaves, add salt and black pepper to taste and serve with quinoa or mashed potatoes.
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