A friend of ours in New Zealand lives in a very rural area and commented that it's hunting season where she is and the Stags are Roaring! Last week her hubby and some mates went off into the Bush and after several hours they bagged a wild deer.
Now, I'm not big on guns, but I do love fresh venison and this week we posted our #Mystery Food Photo Contest on our fan page, and absolutely no-one guessed correctly! The answer is....Venison!
However we did get quite a few very tasty suggestions and I am definitely hankering for Schnitzels with lemon! It seems you all love them too!
So with no clear winner we opted to pick the most salivating recipe suggestion, so the winner of this week's $50 Gift Card is....Barbara C. Griffen with her yummy Schnitzel breadcrumb recipe! Congratulations Barbara, please email us with your address and we'll post your prize asap!
So this got me thinking, perhaps venison is one of those meats we just don't purchase often, and let's be honest, there is a notable difference between the quality of fresh wild game versus your local supermarket fare.
Did you know that any red meat can be vacuum sealed in our bags and left to age in the fridge for up to 6 weeks? The tenderness of the cuts is well worth the wait, and you can add your own marinade too for a super infusion of tastes!
Below you can find my favourite Venison Casserole recipe, if you try it, I'd love to hear your feedback or any recipe changes you'd make to this delicious meal.
Don't forget, you can vacuum seal any leftovers for fast and easy meals during the week! Enjoy your food vacuum sealer!
Venison Casserole with Boulangere Potatoes
- Serves 6
- Prep time 30 mins (plus marinating)
- Cooking time 2 hrs 30 mins
- Freezes beautifully!
[tabs slidertype="top tabs"] [tabcontainer] [tabtext]Ingredients[/tabtext] [tabtext]Method:[/tabtext] [/tabcontainer] [tabcontent] [tab]For the Venison:
4tbsp olive oil
1.3kg (3lb) venison shoulder, cut into chunks
1 bottle red wine
4 sprigs thyme
6 shallots, peeled and halved if large
3 carrots, cut into chunks
1tbsp potato flour
200g (7oz) button mushrooms
For the potatoes:
1kg (2lb 4oz) Vivaldi potatoes, washed
1 large onion, sliced
1 litre vegetable stock few bay leaves [/tab] [tab]
1. Heat a non-stick pan and with half of the oil, season the venison and fry in batches until brown on all sides, adding more oil as necessary. Once all of the venison is cooked, deglaze the pan by adding 150ml water and scraping
2. Transfer the venison to a vacuum canister along with the wine, juices and thyme sprigs. Marinate and leave for 1 hour or if you don't have our canisters you can leave up to 24 hours to marinate in the fridge.
3. In a large casserole dish, cook the shallots, carrots and mushrooms in 2tbsp of oil for 5 minutes or until they begin to brown. Stir through the potato flour for 1 minute. Add the venison and marinade, cover and cook over a very gentle heat on the stove for 2 hours.
4. Meanwhile, thinly slice the potatoes (use a food processor if you have one), keeping the skin on for extra fibre. Layer the potatoes and onion in a casserole dish, very lightly brushed with olive oil. Pour over the stock, tuck in the bay leaves and bake in the oven for 1 hour or until tender.
5. Let it sit for 15 minutes before serving, to absorb all the juices. Serve with braised red cabbage.