Both Venison and Celery have strong associations with Nottinghamshire, venison from the King’s Deer of Sherwood Forest of course, and celery which was cultivated at Newdigate House next to the Castle, by Marshal Tallard (the celery was growing wild on the Lenton marshes, and Tallard, held captive here after the Battle of Blenheim, grew it in the garden there).
Here’s my take on using two of our celebrated ingredients.
Nottinghamshire Wild Venison Casserole
500g diced Nottinghamshire venison (wild, from the Thoresby Estate)
6 shallots (peeled and halved if large)
2 large carrots (cut into chunks)
2/3 celery stalks (cut into chunks)
2 cloves garlic (crushed)
1 small glass red wine
5 sprigs fresh thyme (strip the leaves off)
Half a dozen button mushrooms
1 x beef stock cube
1 tablespoon redcurrant jelly
Large knob of Butter
Pinch of sugar
Season flour with salt and pepper and lightly coat the venison. Fry quickly and in batches until browned. Remove the venison and set aside in a bowl. Deglaze the frying pan with a small cup of water and then add this, along with the wine, stock, crushed garlic and thyme to the venison and leave to marinate from 1 to 24 hrs in the fridge.
In a large casserole dish cook the carrots, shallots and celery in a tablespoon or so of oil for 5 mins and then add the mushrooms, cook for a further couple of minutes, until they begin to brown.
Add the venison and marinade (ensure the meat is just covered with liquid), along with the butter and redcurrant jelly, season with salt and black pepper, and cover.
Cook in the oven at 175C for 20 mins, stir, add a pinch of sugar and then return to the oven for approximately 2 hours at 150C or until the meat is meltingly tender
(This is a shortened version of a series of recipes using Thoresby Venison, for Pan Magazine)