Epic Venison Casserole


The days are getting shorter and the nights are colder so it perfectly acceptable to be eating a nice hearty bowl of Venison Casserole at least once a week. I have been so focused on game birds recently that I forgot about my beloved venison and my supplies were running low.


This all changed last week when I received a text message saying he had a Fallow Deer for me, all I had to do was collect it...so I did and I butchered it at home the next day. Needless to say, my venison supplies have been restored and the diced meat came from the shoulder. I have never eaten Fallow before but having heard great things about it, I was keen to see how it compared to other species and I’ll tell you this.....it is amazing. All venison is pretty spectacular but this was next level meat, lean and juicy with a good bit of fat content.


In order to make this dish, you need about 15 minutes for preparation and then it cooks for 90 minutes, it really is no effort at all and the end result is a real crowd pleaser. I even made my own bread to soak up the gravy.


So there you have it, a super easy Venison Casserole recipe that will cling to your ribs and put you in a food coma.


Enjoy


You will need:

1kg diced venison

2 onions, chopped

3 carrots, sliced

3 medium potatoes, chopped

2-3 tbsp redcurrant jelly

2 beef stock cubes

400ml Water

Olive oil

Fresh Rosemary and/or Thyme

Plain flour

Salt/Pepper

Butter


Method


Preheat oven to 180c


Pop your diced venison in a freezer bag with some flour and season with salt and pepper. Hold the bag closed and give it a shake, ensuring the meat is well coated with flour.


Prepare all of your vegetables then transfer them to a hot frying pan with some olive oil and butter. Allow them to soften on a medium heat for minutes then add the venison.


Brown the venison for several minutes then dissolve 2 beef stock cubes in 400ml hot water. Once dissolved, pour into the pan and add your redcurrant jelly. Stir well and let the sauce reduce.


Once the sauce has thickened, transfer to an ovenproof dish and cook for 90 minutes. Remove from oven and garnish with freshly chopped Thyme.


Serve hot and relax


#fieldtoforkfood #realtreeglobal #venison #homecook

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