Method
· Put the venison into a large bowl with the sliced onion, peppercorns, juniper berries, chopped thyme, wine and olive oil. Mix well, cover and leave to marinate in the fridge for 24-48 hours, stirring occasionally.
· Drain the venison and pat dry with kitchen paper. Save the marinade with the peppercorns, juniper berries and thyme but discard the sliced onion. Heat half of the vegetable oil in a non-stick frying pan and brown the venison in batches, before placing it into a flameproof casserole.
· Gently brown the pancetta in the cleaned non-stick frying pan without fat and add to the casserole, discarding any fat from the pancetta.
· Put the remaining vegetable oil into the frying pan and cook the diced onion and garlic until softened and golden. Add the flour, cook, stirring for a minute, add the marinade and simmer for 2-3 minutes. Add to the casserole.
· Add the stock, bay leaf and orange zest to the casserole, season with salt and pepper, bring to the boil, cover and place into the oven, 170°C, 160°C fan oven, gas mark 3 to simmer gently for 1¼ hours, or until the venison is tender.
· Meanwhile, bring the shallots to the boil in water and simmer for 3-4 minutes, drain, cool and peel.
· Heat the butter in a frying pan add the shallots and the sugar, cover and cook slowly for about 15 minutes until they are soft and caramelised, about 15 minutes. Add the chestnuts and cranberries, heat through for a few minutes before adding to the cooked casserole. Check the seasoning and return to the oven for 15 minutes.
· Garnish with the thyme sprigs, serve with mashed potato and swede and a green vegetable.
This is one of many recipes in the Rangemaster Cookery Book, available from www.rangemaster.co.uk. |
