Venison casserole is as autumnal as fallen leaves, a glass of red and a fire in the grate. But who makes the best version?
Because I don’t eat it very often, I always forget how much I like venison. Or, rather, how much I like it in certain contexts: the natural leanness of a wild animal doesn’t naturally lend itself to soloing in juicy burgers or sausages, but, when slow-cooked, it’s fabulous – rich in flavour, and soft enough to eat with a spoon, should you so desire. It also tends to be good value both in season and frozen for the rest of the year, and, as red meat goes, a pretty climate-friendly option (though not straightforwardly so, as this piece explains) that pairs beautifully with seasonal spuds and kales, and is even better when made ahead of time and reheated. In fact, it’s the perfect autumn and winter entertaining option, even if the only people you’re entertaining are yourselves, the dog and the cast of Celebrity Traitors. Continue reading…
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