AUTUMNAL VENISON CASSEROLE

Serves 20-25 or 6-8

As a complete contrast, here is a lovely rich casserole which I made for a gathering of friends after being in the autumn woodlands.  Wild fungi were everywhere.  A casserole is an ideal way of feeding large numbers of people, so I have put the larger quantity on the left hand side. On the right are the ingredients for 6-8 people.  

Dried mushrooms give a more intense flavour to the stew, and the liquid used to reconstitute them should be added as well. There are many sorts of dried fungi, some of which are very expensive. Shitake are particularly suitable as they have a good flavour and firm texture. Also you can sometimes buy broken ones, which are much cheaper and ideal here since it saves you having to chop them.

 Tea is an ingredient I use when I want to add a smoky slightly tannic flavour. I am a great tea drinker and there is always the remains of a pot of tea standing by the stove.  I make my own blend of four parts normal tea to one part Lapsang Souchong. If making tea seems a fiddle just to enhance a casserole, then leave it out and use a drop more wine. It will be fine! 

3kg (7lbs)    chopped venison casserole   1kg (2½ lbs)
Seasoned flour 
100g (4oz)   dried fungi (shitake, ceps, etc)  30g (1-2 oz)
12   smallish onions   4
12   carrots   4
1 head   celery  3 stalks
1 litre (1½ bottles)    red wine  350ml (½ bottle)
300ml (½ pint)   strong Lapsang Souchon tea   100ml (4 fl oz)
2 tbsp   balsamic vinegar   3 teasp
2 tbsp   rich soy sauce   3 teasp
20   crushed juniper berries   7
Salt and pepper to taste. 

Soak the dried fungi in water as directed, if anything adding more rather than less water.  They take about 30 minutes to reconstitute; keep them under water with a saucer and stir them about once or twice. Remember to add this water to the casserole with the fungi.

 Dust the diced venison in seasoned flour and brown quickly in small batches. Place browned meat in a large cassserole.  For the larger quantity you will need about 12 litres capacity. Brown the onions, carrots and celery.  (If frying space is at a premium, you can brown them in the oven or under the grill if you toss them in oil or dot them with butter/dripping first. Keep an eye on them so they don't burn.).  Add these to the cooking pot.  Swill out the brownings in the pan with a little water.

 Stir in all the other ingredients, chopping the reconstituted fungi if necessary. Bring to simmering point.  Cook slowly, either on the stovetop if your pot is too big for the oven, or in a medium low oven, for 2-3 hours.  Top up with water or extra wine if necessary. If cooking on the stovetop, stir from time to time, and top up with water if necessary so that it doesn't stick to the base of the pot.   Add the final salt seasoning at the end.

 (c) Nichola Fletcher