VENISON CASSEROLE
This recipe also works well with beef, but venison is far tastier and better for you, since it is very low in fat. If you want to make this recipe even lower fat you can leave out the stage with the butter and flour, put it all in one pot without frying the veg (although you will still need to seal the meat) and thicken the whole thing at the end of cooking by adding a couple of spoonfuls of gravy granules. Serve it with mashed potato.
Provided by renjack
Categories Meat
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Turn on the oven to 170c.
- Melt half the butter in a large lidded casserole.
- Fry the finely diced onion, celery and garlic until softened.
- Add the mushrooms (halved or quartered), borlotti beans and carrots and fry for a further two minutes.
- Add the flour and stir until the butter is absorbed by the flour and the contents of the pan are coated, cook for another two minutes.
- Add the red wine, chopped herbs, bay leaf, redcurrant jelly and crumble in the stock cube, add salt and pepper to taste, stir well leave to simmer.
- Melt the remaining butter in a small frying pan and brown the cubed venison, this should be done as briefly as possible so that the meat does not lose it's tenderness.
- Add the meat to the casserole, put the lid on and place in the middle of the oven.
- After half an hour turn the oven down to 130c and leave to cook for 2-3 hours, check periodically and add more water if needed.
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Faheem m Khan
[email protected]This recipe is a keeper! The venison casserole was easy to make, and it turned out amazing. The meat was fall-apart tender, and the sauce was so flavorful. I highly recommend this recipe.
MD Khar
[email protected]I've made this casserole several times, and it's always a hit. The venison is always tender and juicy, and the sauce is rich and flavorful. I love serving this dish with mashed potatoes and green beans.
Caroline Nabakooza
[email protected]This casserole was delicious! The venison was tender and juicy, and the sauce was flavorful and creamy. I served it with mashed potatoes and green beans, and it was a perfect comfort food meal.
Deema Mlangee
[email protected]I'm not a huge fan of venison, but this casserole was actually really good. The meat was tender and flavorful, and the sauce was rich and creamy. I would definitely make this again.
Bipul Sarker
[email protected]This recipe was easy to follow, and the casserole turned out great. The venison was cooked perfectly, and the sauce was delicious. I served it with rice, and it was a hit with my family.
Keiron Jackson
[email protected]I made this casserole for my family, and they all loved it. The venison was tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.
Al Hasib
[email protected]This casserole was delicious! The venison was cooked perfectly, and the sauce was flavorful and creamy. I served it over egg noodles, and it was a perfect comfort food meal.
CHAHAL RECORDS
[email protected]I've made this casserole several times, and it's always a hit. The venison is always tender and juicy, and the sauce is rich and flavorful. I love serving this dish with mashed potatoes and green beans.
Ricardo Nuno
[email protected]This recipe is a keeper! The venison casserole was easy to make, and it turned out amazing. The meat was fall-apart tender, and the sauce was so flavorful. I highly recommend this recipe.
Randy Carter
[email protected]I made this casserole for a potluck, and it was a huge success. Everyone loved it! The venison was cooked perfectly, and the sauce was delicious. I will definitely be making this again.
Salihu
[email protected]This venison casserole was a hit with my family! The meat was tender and flavorful, and the sauce was rich and savory. I served it over mashed potatoes, and it was the perfect comfort food for a cold winter night.