Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Venison Casserole Recipe
    Lost? Site Map

    Venison Casserole

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    renjack's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Turn on the oven to 170c.
    2. 2
      Melt half the butter in a large lidded casserole.
    3. 3
      Fry the finely diced onion, celery and garlic until softened.
    4. 4
      Add the mushrooms (halved or quartered), borlotti beans and carrots and fry for a further two minutes.
    5. 5
      Add 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.
    6. 6
      Add 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.
    7. 7
      Melt 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.
    8. 8
      Add the meat to the casserole, put the lid on and place in the middle of the oven.
    9. 9
      After 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.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    Advertisement

    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
    17%
    Total Fat 9.8 g
    15%
    Saturated Fat 4.9 g
    24%
    Cholesterol 153.4 mg
    51%
    Sodium 541.1 mg
    22%
    Total Carbohydrate 41.2 g
    13%
    Dietary Fiber 12.1 g
    48%
    Sugars 7.0 g
    28%
    Protein 49.3 g
    98%

    The following items or measurements are not included:

    fresh thyme

    fresh rosemary

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes