The
Mangledwurzels
Jethro
Tool's Scrumpy & Western Casserole
Ingredients
-
500g venison – diced or cubed
- 0.5
litre of meat stock
-
1 large onion
-
0.5 litre scrumpy cider
-
1 tbsp of apple chutney
-
1 medium leek, washed and sliced
-
100g mushrooms, quartered
-
3 quarters of mixed peppers (green, yellow & red), diced
-
2 large vine tomatoes - diced
- seasoning
– rosemary, thyme, bay leaf, garlic, fresh ground black
pepper
-
vegetable oil for frying
Instructions
1.
Roughly chop the onion and garlic, and fry gently for 1 minute.
2.
Add the venison, and some freshly ground black pepper. Fry for a
few minutes until the meat is browned. Add the meat stock and cook
for a further two or three minutes.
3.
Remove the venison mix and put aside in a bowl.
4.
Add a little more fat to the pan (don’t wash it out!), and
gently fry the mushrooms for 1 minute adding first the leek and
then the peppers.
5.
Remove the vegetables and place in your casserole dish.
6.
Take the venison mix, and stir in the chutney and the tomatoes.
8.
Chop up the rosemary and thyme, and stir those and the bayleaf into
the venision.
9.
Pour the venison mix into your casserole dish to cover the vegetables.
This will allow the meat flavours to soak through into vegetables
during cooking.
10.
Add the scrumpy cider to the casserole dish, using use the cider
to wash any remaining juices from the meat bowl and the flying pan
into the casserole dish.
11.
Cover the casserole, and place the in a preheated oven at 150°C;
gas 2 for two hours or until the meat is tender.
12.
Serve with baked potato, carrots, red cabbage and sprouts (if serves
in autumn or winter), or steamed new potatoes, carrots, purple sprouting
broccoli and spring greens (if served in spring/summer).
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