Recipe for Boozy Damson and Venison Casserole
Serves 4
See above for suggestions for what to put in instead if you don't have any boozy damsons.
800g Venison Steak, cut into large chunks
1 large onion, cut in half then sliced
2 sticks celery, finely sliced
2 cloves garlic, finely chopped
20 or so boozy damsons (cut in half and stoned)
1 tbsp olive oil
1 bay leaf
1 tbsp fresh rosemary, chopped
15 or so dried juniper berries, crushed with a pestle and mortar
1 big piece of orange peel
Hot water
Salt and pepper
Find a large pan with lid and that is suitable to use on the hob.
Heat the olive oil and quickly fry the venison chunks in two batches so as not to overcrowd the pan, cooking just long enough to brown and seal the outside of the meat. Remove the meat from the pan and put it to one side, seasoning with salt and pepper.
Cook the celery, garlic and onions in the olive oil and meat juices left in the pan on a low heat for about 10 minutes, taking care not to brown them.
Return the venison to the pan that contains the vegetables (include any juices that have seeped out of the meat) and add all of the remaining ingredients (click here for a picture of what it looks like at this stage). Pour in enough hot water to just cover the ingredients.
Place a lid over the stew and let it only just simmer for about 2 and a half hours. I left mine on the hob but you could probably put in in the oven on a very low heat. Like all stews it will look vile for the first hour and forty-five minutes or so but will miraculously thicken-up and turn into something wonderful all of a sudden.