Venison Casserole
Ingredients
Instructions
1. Coat the venison in the flour.
2. Heat the oil in an ovenproof dish and cook the venison until golden.
3. Remove and put to one side.
4. Cook the carrots, onion, celery and diced bacon until golden, adding more oil if necessary.
5. Put the browned venison back into the ovenproof dish. Stir in the stock, red wine, bay leaf, thyme and boil. Cover and cook in a pre-heated oven for 1 1/2 hrs or until tender. Stir in the blackcurrant jelly before serving.
*this recipe came from my husband's mum in England. She used farmed venison.
Oven setting: 170(C); 324(F); Gas Mark 3
2. Heat the oil in an ovenproof dish and cook the venison until golden.
3. Remove and put to one side.
4. Cook the carrots, onion, celery and diced bacon until golden, adding more oil if necessary.
5. Put the browned venison back into the ovenproof dish. Stir in the stock, red wine, bay leaf, thyme and boil. Cover and cook in a pre-heated oven for 1 1/2 hrs or until tender. Stir in the blackcurrant jelly before serving.
*this recipe came from my husband's mum in England. She used farmed venison.
Oven setting: 170(C); 324(F); Gas Mark 3
Recipe Info
Views
1,646
Rating
Date
March 14, 2004
Categories
Wild Game