This is the most popular dish from our ‘Casserole Club’ – which is available at Brookes Bar within the hotel. It’s perfect just as it is – or it can be transformed into several distinct dishes; the base of a tasty pie, top with a horseradish and chive mash, or alternatively adding a bacon and herb dumpling and serving with winter root vegetables.
- 2lb diced stewing beef
- 1lb diced venison
- The following vegetables chopped small:
- 1 stick of celery
- 2 carrots
- 1 onion
- 1 leek
- 2 cloves of garlic
- 3 juniper berries
- 4 oz flour seasoned with salt and pepper
- 250 ml red wine
- 150ml port
- 1 tablespoon of redcurrant jelly
- 2 oranges (both the juice and zest)
- 1.5 pint of beef stock
- Salt and pepper
Toss the diced meat in the seasoned flour to ensure a nice thick sauce and then brown it off in the frying pan and set aside.
In a thick bottom pan, with a small amount of oil, sweat down the vegetables and juniper berries. When this has been achieved add the wine, port and redcurrant jelly; continue over the heat until the liquid has reduced by about one half.
Once the liquid has been reduced add the meat, orange juice, zest and stock, ensuring that the meat is fully covered with the liquid.
Bring up to the boil then turn down to simmer and cover with a lid for one and a half hours until the meat is nice and tender.
Adjust the seasoning to taste.
This month’s recipe is courtesy of Martyn Guest, Head chef at The Raven Hotel, Much Wenlock