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Venison Casserole with Pickled Chanterelles

12th November 2017 by Louise
Venison Casserole
Venison Casserole

In the north, they have the advantage of being able to indulge in a lot of game during the autumn. Approximately 300,000 Swedes have hunting licenses. In total, they contribute 20,000 tonnes of wild game to the Swedish table every year. As only a certain number of animals can be killed each year thanks to decades of thoughtful wildlife management and legislation, the forests contain healthy populations of deer, wild boar and other wild animals. Most Swedish butchers sell wild meat, smoked and dried reindeer is popular too.

My cast-iron pot has come out early this year, an attempt to bring some warmth to these cold and frosty days. This casserole has been slowly cooked with root vegetables, adding carrots imparts sweetness but there is no reason why you cannot use parsnips or celeriac too. The sauce is rich and dark and the meat is succulent and just falls apart.  A few pickled wild mushrooms served with the casserole gives a lovely acid to this hearty dish.

Venison Casserole
Print Recipe

Venison Casserole with Pickled Chanterelles

Prep Time45 minutes mins
Cook Time1 hour hr 40 minutes mins
Total Time2 hours hrs 25 minutes mins
Course: Dinner
Servings: 6 Servings
Author: Louise

Ingredients

  • 3 tbsp  olive oil
  • knob of butter
  • 2 Onions finely chopped
  • 2 sticks Celery finely diced
  • 2 medium Carrots finely diced
  • 800 g Celeriac peeled and cut into 1.5cm dice
  • 2  garlic cloves crushed
  • 3 juniper berries
  • 4 Rashers Drycure Smoked Bacon chopped
  • 1.5 kg haunch or shoulder of venison diced
  • 400 ml Red Wine
  • 1 Tbls Tomato puree
  • 400 ml Beef Stock
  • 1 tbsp Redcurrant Jelly
  • 3 tbls Plain Flour
  • salt and freshly ground black pepper to taste
  • 2 sprigs thyme
  • 2 bay leaves

Instructions

  • The day before cooking
  • To start the dish, place the diced venison , wine, vegetables, (but not the celeriac), garlic and spices in a large, non-metallic container or dish. Tie together the herbs with string, add to the dish and cover the container. Place in the fridge to marinate for 24 hours.
  • Preheat the oven to 160C. The next day, remove the venison from the dish and set aside. Carefully drain the vegetables, reserving the liquid in a separate bowl, and set to one side, I know this is a bit time consuming but well worth it as marinading the meat adds to the flavour.  Add 1 tablespoon of oil and the butter to a heavy-based, ovenproof casserole dish and heat until almost smoking, then add the vegetables and bacon, cooking until nicely caramelised.
  • Season the flour with freshly milled pepper and fine sea salt, dust the diced venison with the seasoned flour.  In a frying pan, brown the venison a handful at a time and add to the casserole, when you are browning the  final batch of  venison add the tomato puree to allow it to cook slightly with the meat.  Pour the red wine and stock into the casserole dish along with the redcurrant jelly, juniper berries and salt and pepper.  Bring to the boil and stir well.  Put the lid on the casserole and place in the middle of the oven - cook for approximately 90 minutes or until the meat is tender.
  • Check the tenderness of the venison, it may need a little longer as all oven temperatures vary.  If it's lovely and succulent check the seasoning and then serve.

 

 

 

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Category: Dinner, Main, Nordic, Pickling, Preserving, WinterTag: casserole, nordic, scandi, venison
Previous Post:Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & WalnutsJerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts
Next Post:The Scandinavian Open SandwichThe Scandinavian Open Sandwich

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When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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#thissimplescene #myeverydaymagic #feelfreefeed #thatauthenticfeeling #nothingisordinary #posttheordinary #mytinyatlas #seasonspoetry #songofseasons #poetryofsimplethings #simplethingsmadebeautiful #itt_deckthehalls  #mymonthofsundays #slowliving #mymonthofsundays #mutedandmoody #quietchaotics
#quietshadesofgrey #easydiy #nordickitchenstories
Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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