Venison Casserole

15 ingredients
9 steps

Ingredients

  • 500 g venison
  • 2 large carrots
  • 1 onion
  • 2 celery ribs
  • 150 g mushrooms
  • 1 (400 g) can borlotti beans
  • 2 tablespoons flour
  • 25 g butter
  • 1 tablespoon red currant jelly
  • 1 beef stock cube
  • 350 ml red wine
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • salt and pepper

Directions

  1. 1
    Turn on the oven to 170c.
  2. 2
    Melt half the butter in a large lidded casserole.
  3. 3
    Fry the finely diced onion, celery and garlic until softened.
  4. 4
    Add the mushrooms (halved or quartered), borlotti beans and carrots and fry for a further two minutes.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.
  8. 8
    Add the meat to the casserole, put the lid on and place in the middle of the oven.
  9. 9
    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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