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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Hangu Lala
[email protected]This recipe is a keeper! I will definitely be making it again.
DJ Elegance
[email protected]The casserole was not worth the time it took to make.
MD. RABBI BISWAS
[email protected]The casserole was too expensive to make. I would not make it again.
M GamingYt (M gaming Yt)
[email protected]The casserole was too salty for my taste.
Christina Harvey
[email protected]The casserole was a bit dry. I would add more liquid next time.
SAVAGE MEDIA PRODUCTIONS
[email protected]This casserole was a little too bland for my taste. I would add more salt and pepper next time.
Denzel Jansen
[email protected]I'm not a big fan of venison, but I really enjoyed this casserole. The meat was tender and flavorful, and the sauce was creamy and delicious.
MD. Siam
[email protected]This casserole is so easy to make, and it's always a crowd-pleaser. I love that I can throw it all together in one pot and let it cook.
Kohen Gerlinger
[email protected]I've made this casserole several times, and it's always a hit. I love the way the venison and vegetables cook together to create a flavorful and hearty dish.
Assan boy 88
[email protected]This venison casserole is a great way to warm up on a cold winter night. It's also a great meal to serve to a crowd.
Dharmendra Budthapa
[email protected]I made this casserole for my husband, who is a big fan of venison. He loved it! He said it was the best venison casserole he's ever had.
Kyalisima Moses
[email protected]This is a great recipe for using up leftover venison. It's also a great way to get your kids to eat their vegetables.
ariel yosef
[email protected]I love this recipe! It's so simple, yet so delicious. I've made it several times, and it's always a hit.
Oshim Dipto
[email protected]This casserole was easy to make and turned out great! The venison was tender and juicy, and the vegetables were perfectly cooked.
Dalton Malin
[email protected]I made this venison casserole for a potluck, and it was a huge success. Everyone loved it, and I got several requests for the recipe. I will definitely be making this again!
Chen Lee Harry
[email protected]This venison casserole was a hit with my family! The meat was tender and flavorful, and the sauce was rich and creamy. I served it over mashed potatoes, and it was the perfect comfort food for a cold night.