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Venison Casserole

Venison

Ingredients

  • 1.5 kg venison, cut into 2.5 cm cubes with gristle removed
  • 50 ml seasoned flour
  • 6 rashers bacon, trimmed and cut in squares
  • 30 ml (2 tablespoons) sunflower oil
  • 12-15 pickling onions
  • 200 g button mushrooms
  • 4 carrots, scraped and cut into 1 cm pieces
  • 2 sticks celery, trimmed and cut into 1 cm pieces
  • 1 clove garlic, crushed
  • 30 ml (2 tablespoons) chopped parsley
  • 1 bay leaf
  • 3 ml (3/4 teaspoon) dried thyme
  • 3 ml (3/4 teaspoon) grated nutmeg
  • 4 cloves
  • 1 cinnamon stick or 3 ml ground cinnamon
  • 3 ml (3/4 teaspoon) cayenne pepper
  • 500 ml (2 cups) red wine or basic stock or a mixture of both
  • 30 ml (2 tablespoons) port
  • salt and freshly ground pepper
  • beurre manié or cornflour (optional)
  • 125 ml (1/2 cup) cream
  • 45 ml (3 tablespoons) finely chopped parsley for garnish

Method

  1. Fry the bacon in the oil in an oven-proof casserole until it is soft and starting to brown, then remove it with a slotted spoon and set aside.
  2. Lightly sauté the onions and mushrooms for 5 minutes, remove them with a slotted spoon, and set aside with the bacon.
  3. Brown the meat, cooking a single layer at a time. When all the meat has been browned, return it to the casserole and sprinkle with the seasoned flour, stir well then add the carrots, celery, garlic, herbs and spices.
  4. Pour over the red wine (or wine and stock), cover the casserole and bring it to the boil.
  5. Turn down the heat very low and cook on top of the stove until tender (about 1 hour). Stir from time to time to prevent
    sticking. (Instead of cooking the casserole on top of the stove, bake it in the oven at 150°C.)
  6. Add the onions, bacon and mushrooms and cook for 20 minutes.
  7. Add the port, correct the seasoning and thicken if necessary with a little beurre manié (or cornflour mixed with water to a
    smooth paste).
  8. Remove the cinnamon stick and swirl in the cream just before serving.
  9. Garnish with the parsley.
 

Serves 8
Serve with mashed potatoes or rice and chopped spinach or young green beans.


Recipe from:

Reader's Digest
South African Cookbook.
 


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