Melcombe Toasted Venison

This casserole is fairly simple to make and if you were going out walking it could happily be left in the oven and quickly served upon return. Serves 4.

Method:

Heat the olive oil in a casserole. Seal off venison in small batches and set aside. Add the onions to the pan, cover and reduce heat to low and sweat until softening. Return the meat to the pan and mix. Add plain flour to soak up juices. Turn up the heat and add Tanglefoot. Add a good teaspoon of dried thyme, or equivalent fresh, and grind in salt to taste and lots of fresh black pepper. Add bay leaves.

When simmering, cover and reduce the heat. Leave to cook for 1-1.5 hours. At this stage it can be transferred to a casserole and cooked in the oven. Whilst the venison is cooking, slice sufficient good bread (use one from your local baker) to cover the top of the casserole, put on a baking tray and place in the bottom of the oven to dry out and form croutons. Do remember to keep an eye on it! These may be prepared ahead of time. Grate sufficient farmhouse cheddar to cover the bread.

About 15 minutes before you want to serve, remove the casserole lid and place the bread croutons on the meat. Sprinkle the grated cheese on the top to give an even and reasonable good cover and place under a hot grill until bubbling, ensuring that it does not burn. Serve and savour with brassica such as purple sprouting broccoli, curly kale, or savoy cabbage.

Ingredients:

2 tblspns olive oil
500g casserole venison
340g onions, chopped
1 dessertspoon plain flour
500ml Tanglefoot
1 tspn fresh or dried thyme
2 Bay leaves
Salt and freshly ground black pepper
1 french loaf, sliced into 1cm thick slices
100g farmhouse cheddar or to taste

Recipe provided by:
Recipe provided by Janet Pook, Best in Dorset Farmer's Markets.

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