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This is a recipe for a rich venison casserole. Scottish game, such as Deer have often been managed in great estates in the Scottish Highlands. They were used as targets for the rich to shoot at, as much as the poor to try to steal. The end result was often the same, with the rich meat ending up on the dinner plate. this recipe should give you a real "taste of the highlands"

Venison casserole

Ingredients:
2lb Venison (cubed)
5fl oz port
2 tablespoons vegetable oil or beef dripping
4 oz smoked bacon (diced)
1 large onion (roughly diced)
1 oz plain flour
1 & 1/2 pints beef stock
8 oz cranberries
8 oz Chestnuts
4 oz mushrooms (button preferred, or other to suit personal tastes)
1 bayleaf
pepper to taste
Salt to taste
3fl oz double cream

Method:
Set the oven to 275F. Heat the fat in a flameproof casserole dish and brown the venison cubes. Add the bacon and onion and cook for 3 to 4 minutes. Stir in the flour. Pour in the stock & port. Then add the cranberries, chestnuts, mushrooms and bayleaf. season to taste.

Bring slowly to simmering point then cover and cook in the oven for 2 to 2&1/2 hours(ensure the meat is tender). Remove from the oven and stir in the cream.

Serve with a potato dish of your choice.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide