This venison and blueberry casserole is a celebration dish. Using locally sourced ingredients it is a true reflection of my blog.
In South Africa we have a blogging platform called Letter Dash. Letter Dash is host to a whole collection of blogging arena’s including the media24 stable. When I started blogging the only food related blogging platform on Letter Dash was food24. I stayed their loyally even when Taste started their own blogging platform, as I believe in loyalty. In fact, whenever I saw a blogger on the global South African platform, blogging about food I suggested they come over to food24.
Then a series of happenings started with a certain blogger being most rude about other bloggers on this platform. This resulted in a 101 series of blogs where there was not enough space for my post on ethics and copyright. That aside, I was not getting any ‘front page’ exposure on food24 as this was left to the ‘in crowd’. I was however briefly a blog of note and got a ‘heard on food24’ mention every day. Not to sound like sour grapes, but I just felt this was not enough for me.
I have been blogging on Letter Dash for over 2 years, and I have published more than 860 posts and I felt the need for some more exposure. I decided to move over to the Taste platform to see if I would get more exposure and within two weeks I was featured on the front page of their newsletter (read my post here to celebrate). But, the biggest exposure has come my way as I am the featured blogger in the Taste Magazine November issue! This issue is a readers collaboration, and goes on sale today at all Woolworths Stores nationwide. Woolworths in South Africa is the equivalent to Marks & Spencer in the UK, and Taste Magazine is their in house magazine, run under the New Media Publishing stable.
To celebrate this great accolade I have made another dish using Woolworths ingredients, namely venison and blueberries.
Venison and Blueberry Casserole
- 15 mls olive oil
- 15 g butter
- 1 onion chopped
- 1 clove garlic chopped
- 2 slices streaky bacon sliced
- 250 g venison cubed
- 100 g exotic mushrooms sliced
- 5 mls dried thyme
- 250 mls red wine
- 60 mls frozen blueberries
- in a casserole dish, heat the oil and the butter
- sauté the onions and the garlic until soft
- cook the bacon until the fat has rendered down
- brown the venison
- add the mushrooms and cook until soft
- add the thyme and the red wine
- cover and simmer for one hour
- remove the lid and add the berries
- cook until the berries are soft