Irish Venison Casserole with White Wine and Pearl Barley
Irish Venison Casserole with Red Wine and Pearl Barley
Serves 4
Preparation Time: 30 mins
Cooking Time: 1 hour
Ingredients
1/2 kilo cubed venison or mixed game (if Venison is bought as escalopes, then simply cut up with kitchen scissors)
Olive oil
Large onion, quartered and sliced
3-4 bay leaves
1 bouquet garni
3 x Baking potatoes peeled and cut into medium sixes cubes - 1 1/2 "
12
small Carrots, peeled cut into 3" lengths quartered into batons (I used Chantennay, which have terrific flavour)
50g Pearl barley (or 100 gms if not using buckwheat) (I added two small handfuls)
50g Buckwheat (optional)
2 x glasses red
wine
2 beef or chicken stock cubes
1 tbs Plain flour (or thickening granules)
A little extra boiling water to top up if necessary.
AND THIS IS WHAT YOU DO.....
- Pre-heat the oven to 180 Fan / 190 /Gas 6
- Add 2-3 tbs olive oil to casserole dish and add the meat to seal, turning occasionally on a high heat. This should only take a few minutes, when done, remove the meat and put to one side in a separate dish.
- Turn the heat down a little bit and now add the onions and bay leaves and replace lid. Keep checking, stirring, replace lid until steamed and gently fried until soft.This will take 5-10 mins.
- Now add carrots, stock cubes and pearl barley (and buckwheat if using) stir mixture well.
- Add two wine glasses of red wine, stir further. Two glasses intensifies the flavour.
- Now add a good tbs plain flour (or thickening granules) and mix well.Top up with a little boiling water if necessary
- Now add the peeled and cubed potatoes and mix well into the mixture.
- Finally, tuck in a bouquet garni to add to the flavour.
- Place in oven for about 45 mins to an hour.
- Check to see if more boiling water should be added after about half an hour. Check again before cooking time finishes.
- The casserole will be cooked once the meat is softened and the vegetables as well. Game usually cooks very quickly so take care to make sure everything is cooked properly but not overcooked as game tends to disintegrate easily.
- Serve with some greens or brussels sprouts and boiled beetroot, (boil in water for up to an hour with skins intact, gentle scrape skins off and slice), which is delicious served with a Bechemel sauce or bread sauce.