Slow Cooked Venison Casserole

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.

Cheers


Slow Cooked Venison Casserole (Serves Two)


Ingredients

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

50g/2oz cornflour

Fresh rosemary, finely chopped

Crusty bread

To serve (optional)

Wilted Greens/Kale


Method

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.


#venison, #slowcooker, #crockpot, #casserole

70 views

©2019 by Field To Fork Food. Proudly created with Wix.com

This site was designed with the
.com
website builder. Create your website today.
Start Now