Title: Venison Casserole (Geschmorte Hirschkeule)
Categories: Game Vegetable
Yield: 4 Servings

KEYWORDS: WILD GAME COOKING

SOURCE: WILD GAME COOKING

Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Serves 4 METRIC/IMPERIAL U.S. 6 rashers streaky (fatty) bacon 8 slices 1.2 kg/2 1/2 lb joint of leg of venison for roasting 2 1/2 lb fine sea salt and freshly ground black pepper 12 shallots 12 225 g/8 oz mushrooms 1 lb 1 bay leaf 8 juniper berries 8 250 ml/8 fl oz red wine 1 cup 60 ml/4 tbsp cornflour (cornstarch) 1/4 cup 125 ml/4 fl oz single (light) cream 1/2 cup This German recipe is cooked in a Romertopf, a casserole rather like a chicken brick which must be soaked before use in the oven, but then steams and bakes the meat with very tender results. Leg of hare can also be cooked this way, adjusting the quantities accordingly. Soak the Romertopf in cold water for at least 15 minutes. Preheat the oven to 220-C/425-F/Mark 7. Line the Romertopf with the bacon . Season the venison with salt and pepper and place on top. Add the chopped shallots, sliced mushrooms, bay leaf, juniper berries and red wine. Cover and cook in the oven for about 2 1/2 hours. Take out the meat and keep warm. Pour the cooking liquid into saucepan and thicken with the cornflour (cornstarch). Add the cream with salt and pepper to taste and heat gently without boiling. Serve the venison with the sauce.

Submitted By SALLIE KREBS> On 12-21-94 (2156)

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