This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Eat it with a heap of buttery celeriac mash, cabbage and a further helping of redcurrant
jelly. Preheat the oven to 150°C/Gas 2. Place the flour in a large bowl and season with salt and pepper. Toss the venison in the flour to coat. In a large flameproof casserole heat 3 tablespoons oil. Fry the
venison in batches to brown; you want a good caramel colour for the best flavour, so don't crowd the pan. Once browned, transfer the venison to a large bowl and set aside. Heat a little more oil in the pan and fry the onion, carrots, celery and garlic for a few minutes to soften. Add the wine, stock, dried mushrooms, redcurrant jelly, balsamic vinegar, juniper berries and herbs. Season with salt and pepper. Return the venison to the pan and bring to the boil. Cover and transfer to the oven. Cook for 2½-3 hours, until the meat is tender.Venison
Venison and red wine casserole
Ingredients
Method
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It’s like not looking at an accident. I don’t want to but I look anyway.
After discovering that the bright pundits of the day decry using wine in the slow cooker one would have thought I’d learned my lesson.
One would be wrong.
I googled recipes for venison in the slow cooker.
In my defense, my sister always cooked venison in her slow cooker and absolutely loved it. My nephew was an avid hunter so she had a lot of experience. Sadly, she never shared any of the recipes with me…. Probably because I didn’t have a slow cooker at the time.
Anyway, I googled it, looking for inspiration or clever ideas.
After looking at pages and pages of ‘Best recipe ever for cooking venison in your slow cooker’ claims, I gave up.
I gave up because I did not have, (nor did I want to have) cans of cream of mushroom soup, packets of dried onion soup mix, or packages of ranch dressing,
Speaking of which – ranch dressing comes in packages? I thought it was a salad dressing that came in a bottle. Shows what I know… or rather, don’t know.
So I did what I always do: checked the fridge and the pantry, grabbed the wine and threw it all in the pot.
Yes, we had leftovers, but the venison was a gift from our friends who have the deer farm.
Leftovers are a good thing….
Total time: 7 hours
Ingredients:
- 24oz (720gr) boneless venison, cut into pieces
- 2 shallots, halved
- 1 carrot, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 4oz (120gr) mushrooms, sliced
- 1 cup (8oz, 240gr) chopped tomatoes
- 2 bay leaves
- 1 tbs sage
- 1 tbs parsley
- 1 tbs juniper berries
- 1 tsp thyme
- 2 tbs Balsamic vinegar
- 1/2 cup (4oz, 120ml) beef broth
- 3/4 cup (6oz, 180ml) red wine
- 4 tbs tapioca
Instructions:
- Put all the ingredients in the slow cooker and stir well.
- Cover and cook, low heat, for 6 hours.
- Give it a stir half way through if you feel like it
- Remove bay leaves and serve.
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More Gaudi: Casa Batlló
Town houses tended to be very tall and narrow and built with common walls. So the also tended to be dark. The solution was to have a ‘lightwell’ in the center, It’s a shaft that is open to the sky to let in light and air.
Naturally, the one in this house is gorgeous.
The stairs are on either side with rooms off on all 5 levels.
If you look closely you will see that the blue tiles get lighter towards the bottom of the well – the thinking being that as the light grows dimmer the tiles are lighter to better reflect it.
Part way up is a terrace.
At the top, of course is the rooftop terrace. He even made the chimney pots interesting, and grouped them together for aesthetic value:
Of course there is a nice view of the city:
One last view of the outside, from across the street, showing buildings on either side:
And the top of a bus…..
Last update on February 25, 2018