It is Wednesday and the weather is miserable. Rain is lashing and even though it is May, it is very very cold outside. In times like this you need some proper feel good food to warm you up and this recipe hits the spot.
Casseroles are perfect for the slow cooker and if you have the time, make it the night before so it is ready for you after work. Whilst this recipe is for two, simply double the ingredients for 4 people.
This is super easy to make, rich in flavour and is a firm favourite in my house.
Give it a try, let me know how you get on.
Slow Cooked Venison Casserole (Serves Two)
500g diced venison
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 rashers smoked bacon, chopped
6 chestnut mushrooms, sliced
2 glasses red wine
2 beef stock cubes, crumbled
3 tbsp redcurrant jelly
salt and freshly ground black pepper, to taste
Fresh rosemary, finely chopped
To serve (optional)
In a large frying pan, heat the olive oil, add the onions and sweat the onions till they are soft.
Add the garlic, bacon and mushrooms and cook for a further minute.
Add your diced venison and cook until the meat has browned, then add the red wine, stock cubes, redcurrant jelly and salt/pepper and fresh rosemary.
Make a paste with the cornflour and two tablespoons of water, add to the pan and let the sauce thicken.
Transfer the casserole to your slow cooker and cook for at least 3 hours.
Serve with wilted greens/kale and use that crusty bread of yours to soak up all the gravy goodness.