Venison Casserole with Celeriac Gratin

Time

Serves

Ingredients

• Field & Flower 400g diced venison
• 2 leeks, sliced
• 300g butternut squash, diced
• 1 sprig of rosemary, leaves picked
• 2 Garlic cloves, finely sliced
• 1 beef stock cube/pot, dissolved in 400ml of hot water, or enough to cover the stew
• 100ml red wine (might be double)
• 1 bay leaf
• Plain flour
• Olive or rape seed oil
• 1 tbsp. cornflour (optional)
• Sea salt & freshly ground black pepper
• 1 celeriac, peeled and finely sliced (using a mandoline works well)
• 1 garlic clove, minced (optional)
• 300ml Double cream
• Sea salt & freshly ground black pepper

Instructions

1. Preheat your slower cooker. Dust your venison in plain flower and season. Brown the meat in a frying pan with a little oil before adding to the slow cooker.
2. Fry the leeks until softened then pop in the slow cooker along with the butternut squash, garlic, bay leaf, rosemary and red wine.
3. Mix together the stock pot/cube with 400ml of boiling water and pour over the meat and vegetables. Season. Place the lid on the cooker and leave to cook for about 5/6 hours on high or longer on slow N.B. if you want the sauce a little thicker stir together the cornflour with a little water to make a paste, then stir though the stew and leave to cook until thickened.
4. While the stew is in the slow cooker you can make your gratin. Preheat the oven to 200°C/180°C fan/Gas mark 6. In a bowl mix together the celeriac slices, garlic, and double cream. Season to taste.
5. Place the celeriac slices and double cream mixture into an ovenproof dish in layers. Add a little milk if there isn't enough sauce.
6. Cover in foil and bake in the oven for 1 hour (remove the foil for the last 15/20 mins) or until the celeriac is cooked though.