Venison casserole is a hearty and flavorful dish that showcases the rich taste of venison meat. Here’s a recipe for venison casserole:
“Venison Casserole Ingredients:
- 2 pounds (900g) venison, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces (225g) mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups (480ml) beef or vegetable broth
- 1 cup (240ml) red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preparing the venison:
- Season the venison pieces with salt and pepper.
- Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
- Brown the venison in batches until it is well seared on all sides. Remove the browned venison and set it aside.
- Cooking the casserole:
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the diced carrots, diced celery, and sliced mushrooms to the pot. Cook for a few minutes until the vegetables begin to soften.
- Sprinkle the flour over the vegetables and stir well to coat them evenly.
- Slowly pour in the beef or vegetable broth, stirring constantly to avoid lumps.
- Add the red wine (if using), tomato paste, Worcestershire sauce, bay leaves, and dried thyme to the pot. Stir well to combine.
- Return the browned venison to the pot and stir to coat it with the sauce.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2 hours, or until the venison becomes tender and the flavors meld together.
- If the sauce seems too thick, you can add more broth or water to achieve the desired consistency.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serving:
- Remove the bay leaves from the pot before serving.
- Garnish the venison casserole with freshly chopped parsley.
- Serve the casserole hot, either on its own or with a side of mashed potatoes, roasted vegetables, or crusty bread.
“Venison Casserole a Conclusion
Venison casserole is a comforting and satisfying dish that is perfect for colder seasons. The slow cooking process allows the flavors to develop and tenderize the venison, resulting in a rich and flavorful stew. Enjoy the warmth and deliciousness of this classic dish!
Enjoying John’s content and our Scottish seafood recipes? We are delighted. He is a man of many talents and has much more to show at www.thejohnmorris.co.uk/John-morris-2 click to see more!
More recipies at