This recipe is perfect for a cold, wet night or a dinner party main. It’s my take on a meat pie and mash. Instead of pastry, I roast a large flat mushroom and fill the core with a Venison Casserole cooked with Morroccan Spices and chocolate and finished with creamed fennel.
Morroccan / Chocolate Spriced Venison Casserole Ingredients
½ tbs paprika
½ tbs ground coriander seed
½ tbs cinnamon
½ tbs all spice
¼ tbs chilli powder
¼ tbs ground cloves
½ tbs ground cardamom
1 tbs fennel seeds
200ml fresh tomato puree
800ml bone broth (beef stock)
1 ½ tbs cacao powder
Brown the meat in medium saucepan in two or three batches.
Return all the meat to the saucepan with the ginger, turmeric and spice mix.
Cook until the spices become fragrant.
Add the tomato puree, bone broth and salt and bring to a simmer.
Cover with a lid and cook until the sauce is thickened and well reduced (approx 90 minutes). Check every 20 minutes or so and give a stir to prevent the spices from sticking to and burning at the bottom of the pot.
At this point stir through the cacao powder and place the saucepan/pot in the oven at 140-150’C for a further 90 minutes.
Fennel Cream Ingredients
200g fennel bulb
120ml coconut cream
Dice the fennel into 3-4cm cubes. Cook in boiling water until soft (approx 15 min).
In a jug blender puree the fennel with the coconut cream and season with sea salt. Return to a pan and reduce a little until thick and creamy.
Serve the Venison Casserole in a large roasted, flat mushroom that has the stem removed. Spoon the fennel cream over the meat and serve with slices of blood lime.
Dressing for Watercress – Ingredients
Place all the ingredients in a jug blender and puree.