Venison casserole

Method

Heat the olive oil in a large heavy-bottomed casserole dish and brown the bacon lardons, then remove and set aside. Season the venison with salt and pepper, dust with flour, and brown in batches in the hot oil until well coloured, removing to a plate once done. Sauté the onions, carrots, and celery until softened, then add the tomato puree and stir well. Return the venison and bacon to the pot, add the mushrooms, juniper berries, bay leaves, and thyme, then pour in the red wine and beef stock. Bring to a simmer, cover with a lid, and braise in a preheated oven at 160C for 2 to 2.5 hours, stirring occasionally, until the venison is tender. Check the seasoning and serve hot with creamed potatoes or buttered egg noodles.