Spiced Venison Casserole (English Style)

I love the idea of a Sunday dinner.  A once-a-week ritual that involves a big spread, a couple bottles of wine, a leisurely pace, and most importantly, plenty of friends and family around the table.

This Pottery Barn scene rarely becomes a reality in our house though.  We're usually out of town, or maybe we have other plans for our Sunday, or frankly sometimes we're just lazy.  However, last weekend I was ready.  I had the plan all set to make this lovely venison casserole, letting it simmer in a Dutch oven for a couple hours, homemade rolls, roasted potatoes with thyme and rosemary, a hearty glass of Cabernet, old-school Christmas music - the makings of a very merry Sunday in my book.

Then our friend Chris called my spouse with an invitation to go bird hunting that snowy Sunday.  Kent gave me that look that reminds me of an 8-year-old boy that wants nothing more than to be allowed to go play baseball with his friends.  "Please, mom?  Please please PLEASE?"  Of course I obliged.  Off he went to frolic in the fields.  Meanwhile, I still had my heart set on my Sunday dinner with that big glass of Cabernet, even though I rarely just cook for myself.

But what the hell.  I made a gorgeous Sunday dinner for my toddler son and I with this casserole, those roasted potatoes, the amazing rolls and even extra peas on the side, since we are the only two in the household who truly appreciate the magic of Thomas Jefferson's favorite vegetable.  And yes, I got my big glass of Cabernet too.

This casserole turned out amazingly tender, saucy, flavorful venison.  I was a little unsure about the addition of yogurt, but it turned out great.  Look for full-fat plain yogurt - it's hard to find in some grocery stores, I found it in the organic dairy section of my local store.  I'm afraid non-fat yogurt will yield completely different results. Don't skimp on the spices, either - this recipe comes from a British book of cookery.  Bless their hearts, those lovely Brits have come a long way from kidney stew, incorporating some amazing Indian flavors into their culinary repertoire thanks to Britain's beautiful multicultural population, but the amount of "spiced" flavor in this recipe is very mild.  As a cumin and coriander fiend, I may add more of both to the pot the next go-round.

There were plenty of leftovers for the chilly, happily weary hunter when he returned home.  Maybe it was the cold weather outside, maybe it was the ample exercise creating a hearty appetite, but Kent dug in and declared it "awesome."  Awesome indeed.

Spiced Venison Casserole
I found this lovely cookbook Mary Berry's Family Sunday Lunches at my local library.  I think it's a keeper - great recipes for big cuts of meat along with some vegetarian curries and "puddings" for dessert.  Call me an Anglophile, but I can't get enough of this stuff.  

1 Tbls. oil
2 lbs. venison, cut into 1.5" cubes
2 large onions, chopped
1 Tbls. fresh ginger, peeled and grated
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1/2 tsp. turmeric
1 cup beef or chicken stock
1 and 1/2 Tbls. cornstarch
3/4 cup full-fat plain yogurt (Greek, if you can find it)
Juice of 1/2 lemon
Salt and pepper

Heat oil in a Dutch oven.  Add venison and onion and cook until venison is browned and onion is softened.  Add ginger and spices, stirring to coat meat.  Add stock and bring to boil, stirring.

Measure cornstarch in a bowl and mix with yogurt until smooth.  Stir into the pot, add lemon juice, and season with salt and pepper. Bring to a boil, stir until thickened. Cover and transfer to 350 degree oven for about 2 hours or until meat is tender.  Serve hot with winter root vegetables.