Venison with Juniper, Liquorice and Garlic Crust

In Autumn, Seasonal Recipes by Luke StuartLeave a Comment

As mentioned on BBC Radio Solent, 1st November 2012 (and demonstrated Eat Dorset Food Fair 2012).

A deliciously rich stew, using the shoulder meat of venison. Juniper berries and black treacle give the sauce great colour, fragrance and depth of flavour – the garlic crust an added texture and justifies presenting the stew in its pot!

Venison with Garlic Crust
  • Serves 4-6
  • 1 kg venison shoulder, cubed
  • 5 tbsp rapeseed oil
  • 2 large white onions, sliced
  • 3 cloves, garlic
  • 2 tsp Juniper berry, crushed
  • Salt & pepper
  • 6 tsp wholemeal flour
  • 1 tbsp brown sugar
  • 450ml (15 fl oz) stock
  • 300ml (10 fl oz) red wine
  • 2 tsp black treacle
  • 2 bay leaves
  • A small bunch of woody, winter herbs
  • Garlic Crust
  • 75 ml rapeseed oil
  • 1 clove garlic, finely chopped
  • French stick or Ciabatta, sliced
  • 1. Pre heat the oven Gas 4, 180c
  • 2. Heat half the oil in a casserole dish. Fry the venison in batches until well browned. Remove and put to one side.
  • 3. Turn the heat down and add the sliced onion and some seasoning. Cook gently until soft and golden. Add the garlic and juniper and continue to cook for 2 minutes.
  • 4. Stir in the flour and sugar and cook briefly.
  • 5. Add the stock, wine and treacle. Return the meat with the bay and herbs and a little more seasoning.
  • 6. Bring to the boil, cover with a lid and cook gently in the oven for 1 ½ – 2 hours or until the meat is tender. Top up with extra water if it becomes too reduced.
  • 7. Garlic Crust: Gently heat both the oil and the chopped garlic – leave to infuse for as long as possible. Slice the bread.
  • 8. Arrange the sliced bread on top of the casserole, neatly overlapping in a circular fan.
  • 9. Brush the bread with the warm oil and bake in the oven until golden brown.
  • White Pepper’s Top Tip: When browning the crust turn the oven up, Gas 6, 200c or use the grill is the stew is already piping hot.

    Variations: beef shin.

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