A cwtch of a meal from Beca Lyne-Pirkis
This whole meal is true comfort food. The gin complements the venison along with the herbs and spices to create a fragrant and rich gravy. Coupled with creamy butter bean and parsnip mash and sautéed swiss chard, this recipe will give you a huge cwtch on a cold day.
For the casserole:
Oil, for frying
2 tbsp flour
500g venison, cut into chunks
3 carrots, peeled and roughly chopped
3 cloves of garlic, chopped
600ml sloe gin
1 pint of good quality beef stock
1 sprig of rosemary
2 bay leaves
1 tbsp juniper berries
For the butter bean and parsnip mash:
1 large parsnip
2 garlic cloves
2 tins of butter beans
6 tbsp olive oil
A little lemon juice
Large bunch of swiss chard
Oil, for sautéing
Fry the onions in some oil until soft, around 5 mins. While the onions fry, place the flour with some salt and pepper in a large sandwich bag and add the venison. Close the top of the bag and shake to coat the meat. Remove the meat and add to the onions in the pan, shaking any excess flour off before adding.
While the meat browns, prepare the carrots and garlic, then add them to the pan. Add the gin, stock and herbs. Give everything a good stir and bring up to the boil, then reduce to a simmer and cook for 1½-2 hours on the hob, or in an oven preheated to 140C. The casserole is ready when the meat is tender. Taste to check the seasoning.
For the butterbean and parsnip mash, peel and chop the parsnip and cook in salted water with the garlic until tender, then drain. Put the parsnip back into the saucepan along with the beans and around 6 tbsp oil and cook on low, mashing everything together until it’s roughly mashed. Taste to check the seasoning and add a little lemon juice and salt if needed.
Chop the chard, removing any hard pieces of stem. Heat the oil in a pan then add the chard and some seasoning. Stir continuously until wilted and serve immediately. With the mash and casserole.
Recipe: Beca Lyne-Pirkis
From Bwyd Beca—My Food