RECIPE: Venison and veg casserole

PUBLISHED: 12:45 29 May 2020 | UPDATED: 13:43 29 May 2020

An easy, warming venison casserole recipe - comfort food at its finest!

An easy, warming venison casserole recipe - comfort food at its finest!

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This venison casserole recipe is so easy to chuck together and makes the perfect week-night family meal - healthy, hearty, and full of goodness!

Venison is free range, lean, antibiotic free, sustainable, ethical... need we go on?Venison is free range, lean, antibiotic free, sustainable, ethical... need we go on?

Venison and vegetable casserole recipe - serves 5 (courtesy of West London Shooting School)

Prep: 15 mins

Cook: 3 – 3.50 hrs

Ingredients:

2 X celery Sticks, thickly sliced

1 X onion chopped

2 X chunky carrots, halved lengthways then sliced

5 X bay leaves

2 X thyme springs, 1 whole and 1 leaves picked

1 X tbsp vegetable oil

1 X tbsp butter

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2 X tbsp plain flour

2 X tbsp tomato puree

2 X tbsp Worcestershire sauce

2 X beef stock cubes, crumbled

900g X Venison cut into large chunks

Cooking method:

* Heat oven to 160C/140C fan/gas 3 and put the kettle on.

* Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.

* Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.

* Gradually stir in 600ml hot water, then tip in 900g venison and bring to a gentle simmer.

* Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is tender and the sauce is thickened.

* Garnish with the picked leaves of the remaining thyme sprig.

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