Slow-cooked Wild Venison Casserole

Ingredients

• 800 g diced wild venison, cut into 3 cm pieces
• 20 ml rapeseed oil
• 180 g shallots, peeled and halved
• 300 g carrots, cut into thick rounds
• 250 g chestnut mushrooms, quartered
• 2 garlic cloves, finely chopped
• 20 g plain flour
• 25 g tomato purée
• 150 ml red wine
• 600 ml low-salt beef stock
• 4 thyme sprigs
• 1 bay leaf
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 160°C, or 140°C fan. Pat the wild venison dry with kitchen paper and season with the salt and pepper. Keep raw meat and its utensils away from the vegetables ready to serve.

2. 2

   Heat half the oil in a lidded, flameproof casserole over a medium-high heat. Brown the meat in two batches for about 8 minutes in total, adding the remaining oil as needed. Transfer it to a plate.

3. 3

   Lower the heat and cook the shallots and carrots for 6 minutes. Add the mushrooms and garlic and cook for 4 minutes, scraping up the browned edges.

4. 4

   Stir in the flour and tomato purée for 1 minute. Pour in the wine and scrape the base. Add the stock, thyme, bay leaf and venison with its juices, then bring to a gentle boil.

5. 5

   Cover and place in the oven for about 2½ hours, stirring once halfway through. If the sauce is drying out, add a splash of hot water. The meat should separate readily when pressed with a fork; allow longer if necessary.

6. 6

   Remove the herbs. Check that the thickest meat pieces are piping hot and have reached at least 70°C for 2 minutes with a clean food thermometer. Simmer uncovered on the hob for 5–10 minutes if you prefer a thicker gravy, then adjust the seasoning.