3 hrs 30 mins
This recipe also works well with beef, but venison is far tastier and better for you, since it is very low in fat. If you want to make this recipe even lower fat you can leave out the stage with the butter and flour, put it all in one pot without frying the veg (although you will still need to seal the meat) and thicken the whole thing at the end of cooking by adding a couple of spoonfuls of gravy granules. Serve it with mashed potato.
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Units: US | Metric
- 1Turn on the oven to 170c.
- 2Melt half the butter in a large lidded casserole.
- 3Fry the finely diced onion, celery and garlic until softened.
- 4Add the mushrooms (halved or quartered), borlotti beans and carrots and fry for a further two minutes.
- 5Add 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.
- 6Add 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.
- 7Melt 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.
- 8Add the meat to the casserole, put the lid on and place in the middle of the oven.
- 9After 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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Nutritional Facts for Venison Casserole
Serving Size: 1 (291 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 516.1
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 4.9 g
- Cholesterol 153.4 mg
- Sodium 541.1 mg
- Total Carbohydrate 41.2 g
- Dietary Fiber 12.1 g
- Sugars 7.0 g
- Protein 49.3 g
The following items or measurements are not included: