With the help of our Executive Head Chef Andrew Soddy, learn how to create Venison, Pheasant and Pear Casserole at L'Horizon Beach Hotel & Spa.
Game season is upon us and there’s an array of wonderful game from fallow venison, pheasant, partridge and grouse just to name a few.
Did you know wild game meats have health benefits and compared to farm raised animals can be better for you? They have a low-fat content, a leaner source of protein as well as being high in iron and Zinc. Examples of wild game include venison, bison, rabbit and elk.
I have created a special menu for National Game Week which runs from 19th – 25th November, why not pop down and try the exclusive dishes?
Venison & Pear Casserole - Serves 4 or 2 Big servings
Ingredients
- 1kg diced Venison Haunch
- 2 pheasant breasts
- Pancetta – or 4 slices of streaky bacon
- Medium onion and carrot and 2 sticks of celery (optional) – and garlic – all finely chopped
- 1 tin tomatoes
- A squeeze of tomato Purée
- 1 tin of pear halves cut into quarters
- 2 tsp redcurrant jelly
- 2 tsp cranberry jelly
- 1 ltr red wine
- 1 ltr chicken stock
- 1 large spring of thyme
- 2 bay leaves
- 50g 80% dark chocolate at the end
Method
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On a medium heat in a pan fry the pancetta or streaky bacon until browned.
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Add the Venison, finely chopped onions and carrots, and cook for a few minutes and add the garlic, for 1 minute.
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Chop up the pheasant breasts quite small (less than 1/2 inch cubed) and add to the pan. Fry until coloured.
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Add in tin tomatoes and tomato Purée and stir.
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Add red wine and chicken stock. Bring to the boil, stirring gently.
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Add redcurrant jelly and cranberry jelly to the pan.
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Add bay leaf and thyme.
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Move the mixture from the pan to a casserole dish and cook for 2 hours on a low heat (gas mark 2).
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Whilst cooking, check it isn't drying out. Add water if required.
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10 minutes before being taken out of the oven add pear and dark chocolate to become glossy.
To Serve
Creamy mashed potatoes and baby vegetables.
