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
- 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
On a medium heat in a pan fry the pancetta or streaky bacon until browned.
Add the Venison, finely chopped onions and carrots, and cook for a few minutes and add the garlic, for 1 minute.
Chop up the pheasant breasts quite small (less than 1/2 inch cubed) and add to the pan. Fry until coloured.
Add in tin tomatoes and tomato Purée and stir.
Add red wine and chicken stock. Bring to the boil, stirring gently.
Add redcurrant jelly and cranberry jelly to the pan.
Add bay leaf and thyme.
Move the mixture from the pan to a casserole dish and cook for 2 hours on a low heat (gas mark 2).
Whilst cooking, check it isn't drying out. Add water if required.
10 minutes before being taken out of the oven add pear and dark chocolate to become glossy.
Creamy mashed potatoes and baby vegetables.