Prue Leith's venison casserole with barley, cabbage and apple salad - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Prue Leith’ s venison casserole with barley cabbage and apple salad By You Magazine - November 24, 2019 Venison casserole with barley, cabbage and apple salad is an inspired idea to feed a crowd for Christmas Eve, Boxing Day and beyond. Chris Alack SERVES 6 Venison casserole 1kg venison shoulder, trimmed and diced into 5cm cubes FOR THE MARINADE 1 onion, sliced 1 carrot, sliced 1 celery stick, sliced 1 garlic clove, crushed 6 juniper berries 1 bay leaf 290ml red wine 2 tbsp red wine vinegar 6 peppercorns FOR THE CASSEROLE 5 tbsp plain flour, seasoned with salt and pepper 2 tbsp oil 30g butter 2 medium onions, diced 1 garlic clove, crushed 165g button mushrooms 225ml beef stock 1 tbsp cranberry sauce salt and freshly ground black pepper 55g fresh cranberries 15g sugar 165g cooked whole chestnuts 1 tbsp flat-leaf parsley, chopped 1. Mix the marinade ingredients with the meat and refrigerate overnight.H Preheat oven to 170C/150C fan/gas 3. 2. Lift the venison out of the marinade with a slotted spoon. Pat dry with kitchen paper. Strain the marinade and reserve the liquid. 3. Toss the meat in the seasoned flour. Heat 1 tablespoon of oil in a large frying pan and brown the meat, frying in batches. Place the meat in a casserole pot. Scrape any sediment stuck to the pan with a little of the marinade to loosen after each batch and pour into the casserole. Heat a little more oil between batches if needed. 4. Melt the butter, fry the onions and garlic until the onions are starting to colour. Add the mushrooms and cook for 2 minutes. Add to the meat. 5. Place the casserole on the heat, add the rest of the marinade and beef stock and bring to the boil. Add the cranberry sauce. Season with salt and pepper. Cover and place in the oven for 2 hours or until the meat is really tender. 6. Meanwhile cook the cranberries with the sugar in 2-3 tablespoons water until just soft. Strain off excess liquid. 7. Add the chestnuts and cranberries for the last 5 minutes of cooking. 8. Garnish with parsley before serving. Barley cabbage and apple salad FRENCH DRESSING 1 tbsp finely chopped shallot 1 tbsp red wine vinegar 1 tbsp Dijon mustard 1 tsp honey 3 tbsp extra virgin olive oil salt and pepper SALAD 1/2 a savoy cabbage, cored, halved and finely sliced 250g cooked barley 1 eating apple with skin on, sliced down each side of the core and tossed in a squeeze of lemon 200g red grapes, halved salt and ground black pepper 50g mixed nuts, toasted 1. To make the French dressing, combine all the ingredients in a small jar and shake to combine. 2. Combine all the salad ingredients except for the toasted nuts and season with salt and pepper. Toss with the dressing just before serving and garnish with the toasted nuts. Buy Prue’ s book with 20% off Prue: My All-time Favourite Recipes is published by Bluebird, price £25. To order a copy for £20 until 1 December with free p&p, visit mailshop.co.uk or call 01603 648155. Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved