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Venison Casserole
From the ' Complete Guide to Game Cookery '. If you’ve never tried venison before, we guarantee you will enjoy this recipe! Ask us for the best cuts, and enjoy with a nice bottle of red wine. MEAT - 2lb or 900g of venison OTHER INGREDIENTS
Preheat oven to 180ºc/350ºf/gas 4. Cut the venison into 2 inch cubes. Roll the cubes in seasoned flour. Dice the bacon and sauté until golden. Place in a casserole. Saute the venison in the bacon fat until brown. Place in casserole. Slice the onions and sauté in the fat until browned. Add to the casserole. Add carrots, herbs, red wine, garlic and seasoning. Cover and cook in a slow oven for 2 hours. Just before serving, stir in the redcurrant jelly.
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