January 21, 2021

The Best Venison Stew/Casserole. #SRP



A Venison And Red Wine Casserole. A truly outstanding, and simple to prepare, Venison dish. A rich unctuous and warming Great British Game recipe. Couldn’t be easier, Diced venison, bacon lardons, onions, carrots, Red wine, stock and mushrooms. Simply stunning.

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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

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Comments
  • As a chef I really love your channel Scott. The passion you have for food is really admirable.
    You treat meat & produce with care & expertise.Also I have great respect for you skinning animals you have brought home from your hunt. I probably couldn't do that with larger animals lol.
    It's also great that you try to teach other home cooks the joy of cooking & showing them how easy it can be if you're organized & passionate about what you do
    Cheers Scott

  • Scotty boy, just completed your venison recipe using a diced sika haunch. Absolutely remarkable. Thanks for sharing. Keep it up.
    Swali

  • Looks amazing Scotty boy. I'm now going.to hauler out a sika haunch out the freezer and give it a shot. Happy Sundays

  • Not only is this an amzing recipe – it's something to show all them as for years have been denying the truth – gravy granules are a legitimate ingredient. In just about anything! (OK, not blancmange…)

  • Excellent recipe Scott..I’m cutting up a Deer rear leg quarter now devoting strictly to steaks 🥩 ..however I’m changing lanes over to your stew recipe now .. Many thanks this is the best .. Glad I found you . You are the best. I’m missing 16 teeth 🦷, but my venison will be tender . My great grandfather was Robin of Locksley.. They call me Sir Robin .. Nothing better than opening the freezer door and seeing all that venison.. mmmmm . Continued good fortune to you Matey !!

  • After a night of coursing i couldn't wait to get back to get stuck in. Thanks for showing me how to cook this dish . your video was a great help .

  • is your bacon cured? it doesn't look like it is pork belly, either. here in the colonies our bacon is a lot fattier and comes pre-sliced. I was thinking either salt pork if it is cured, or pork chops if not?

  • Hi Scott I’ve never had a problem with ox’s & yes I do it the same,love oxos being born in the seventies 👍🏻Can I ask you,I need a good casserole dish & also a a lidded roaster with lid instead of wasteful foil, I can’t afford Le Crochet or whatever it is but would love ya recommend suggestion 🤗best Wishes from South Yorkshire 👍🏻

  • so you drank from the spoon and then put the spoon back in to the pan which means you put your saliva into the pan, thats fucking disgusting, im never eating anything you make.

  • I got give some version topside and I'm making this stew tonight.
    Ran out of Onions but using Spring Onions instead.

  • Definitely will try this recipe Scott. I'm the stew maker in our house. My Mrs. (God love her) always makes her stew too thin, more like soup than stew. I prefer the rib-stickin' stews like Mom made and the one you've shared with us!

  • i made this exact recipe today for myself and my old dad whos 76. only differences were beef instead of venison (already had the beef so ill try venison next time) and hendersons relish instead of lea and perrins (we're from sheffield :D) and it was, in my dads words "the best stew ive ever had in my life" much love thanks a lot scott! i think ive put on a stone in the last half hour xD

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