Venison Casserole with Polenta Chips by Sarah Hughes

For the casserole:

1.3kg/3lb Venison, cut into 2 inch cubes*
3 tablespoons Garlic Infused Olive Oil**
2 large onions, peeled and chopped
2 heaped tablespoon plain flour
600ml/1 pint Mackeson Stout
3 sprigs fresh thyme
2 bay leaves
1 garlic clove peeled and crushed
2 dessert spoons redcurrant jelly*
300ml/1/2 pint vegetable stock (preferably fresh, if not use good stock powder)

For the Polenta chips:

700ml milk
500ml water
pinch salt
250g polenta grains
2 tablespoons Garlic infused olive oil
4 sprigs fresh thyme (just the leaves)
40g butter
40g Parmesan cheese (grated)

Venison is a fantastic meat, with a lovely flavour and makes a great alternative to beef. It can be a good substitute for beef as a steak, but my preference is to slow cook. This recipe is my alternative to Beef and Guinness stew which was very popular in the 80’s – don’t be tempted though to use a tin of Guinness as it doesn’t have the sweetness of Mackeson and won’t do the venison justice. The real beauty of this is that it’s best made the day before and gently warmed through, so is great for a dinner party as you actually get to talk to your guests! It is fine served with mash, but if you want to make it a little more special try it with polenta chips.

Venison Casserole

In a large flameproof casserole fry the onions and garlic until just soft. Keeping the onions/garlic in the pot add a little meat at a time, browning on all sides. Then add the flour and stir for 2 minutes – after this add the stout along with the thyme, bay leaves, jelly and stock. Season with pepper, but not salt if you have used a ready made stock powder, and bring to simmering point. Cover the casserole and cook for 2 hours at 140C/275F/Gas mark 1. Taste when you take it out and adjust seasoning as required.

Polenta Chips

Put the milk, water, oil, thyme and salt into a pan and bring to simmering point, pour in the polenta a little at a time, stirring as you do so – stir in one direction and you don’t get lumps – this needs to sit and splutter on the hob for about 12-15 minutes and you will need to give it a stir every 2-3 minutes as it cooks. Then remove from heat and stir in the butter and parmesan – tip the mix into a shallow baking tray about an inch deep. Leave it to cool and then cut into oversized chips. These can be made a day ahead too – you just need to dust them with flour and shallow fry in a little olive oil until golden brown.