Venison Casserole

Recipe Ingredients

1 lb	454g / 16oz	Onions - thickly sliced
2 lbs	908g / 32oz	Carrots - cut 1/2" dice
2		Bay leaves
3/4 cup	177ml	White wine vinegar
1		Cross-cut venison saddle - (5 lbs) - cut 2" cubes
3 tablespoons	45ml	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
		Clarified butter - as needed
1/2 cup	118ml	Tomato puree
3/4 cup	177ml	Red wine
2 tablespoons	30ml	Red currant jelly - plus
2 teaspoons	10ml	Red currant jelly
1 teaspoon	5ml	Arrowroot
1/2		Lemon - juiced
1		Lemon - thinly sliced
1/2 cup	118ml	Whipped cream
		Finely-chopped parsley

Recipe Instructions

Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables.

Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves.

Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour.

Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0243) - from the - TV FOOD NETWORK

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