Cinnamon overload - tried and tested?

Sorry ferry no idea, and it sounds like you’ve done all you can.Venison is yummy so hope it isn’t ruined for you.🍀

Yoghurt will help.

If it had been too salt, you could have sliced a raw potato into it, heated it through and removed the potato before serving, to soak up the saltiness. Would that work to absorb some of the cinnamon taste?

I would need to know the other ingredients in the casserole but the follow all work well with venison; red wine, juniper, redcurrant sauce.

The potato idea could work.

That is so annoying and particularly as it's so expensive .

Try the following -
Peel some potatoes and slice them thinly.
Place them on top of your casserole and hopefully they will absorb the cinnamon.
Place on very gentle heat .
Discard them afterwards.
Sorry Elegan just read your post .
You have the same idea !

My friend puts a square of very dark chocolate into venison or chilli. No idea if it would make any difference, but if you have some, it might be worth a go.

Thanks all. I didn't have any yoghurt. I was going to try potato, but after tasting it again, I took a chance and added juice of an orange and a splash of Worcestershire sauce.
Made just the right difference.

Now I've got a mammoth container of mixed spice that I need a use for .

Where dud you get the recipe from ?
I'd complain.
I once followed a new recipe from my mum's old cookery book .
As I followed it I thought that it would be a disaster.
How right I was .
I looked at the book and it was printed about seventy years ago.
I wondered how many other people had cursed it .

I got it on a butcher's website and used it as it had such good comments! Their recipes are usually spot on, it could be that the spice mix was cinnamon heavy, or maybe I'm not too keen on the taste in a savoury dish .

Just a thought but I wonder if the recipe should have read allspice rather than mixed spice??

Can you pour of the sauce or stock from the casserole, then make a new sauce using meat or vegetable stock with no spices, then add it to half the original stock?

I don't think anything you just add will reduce the taste of cinnimon.

teabagwoman

Just a thought but I wonder if the recipe should have read allspice rather than mixed spice??

That's what I was going to say.🙂

Mince pies…hot toddies…. Curries….old fashioned dark bread pudding had mixed spices in it…mulled wine…

Kats2

Mince pies…hot toddies…. Curries….old fashioned dark bread pudding had mixed spices in it…mulled wine…

I sprinkle mixed spice onto my porridge, tried it when I ran out of cinnamon, it’s lovely.

I’ve just made some ragu sauce and it said that the Italians add milk because it tones down the strong tomato taste. Of course I then forgot to do it but as it was for a lasagne I did then add cheese sauce. Must point out that, when using cinnamon best to get Ceylon cinnamon which is safer to use in any sort of quantity than non Ceylon. I do add it to a lot of my cooking, smoothies etc. I only ever use mixed spice at Christmas when I make my once a year red cabbage; I then seem to have to rush out to get a new one having found that the store cupboard one is twenty years old.

I’m glad you’ve managed to kill the cinnamon! I’ve made a Venison and Chestnut casserole every Boxing Day for years. I have two recipes, neither uses mixed spice or all spice. Both use juniper berries and orange peel (the peel gets fished out at the end) However, I always add in a bit of freshly grated nutmeg and half a teaspoon of cinnamon.
Thank goodness you’ve retrieved it. I serve it with mustard mash and green veggies.

I never use cinnamon in cooking, I think it's a bully and fights with everything else. Cloves are pretty tricky too except for bread sauce.

Instead I use allspice and cardamom. I buy whole spices and use a dedicated small electric grinder to mill the amounts I need.