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Venison Casserole with Cranberries

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.