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Venison Casserole

Serves 4

1kg / 2lb venison (haunch), diced into 1” cubes
2oz dripping
2 onions, chopped
2 cloves garlic, finely chopped
3 carrots, diced
2oz bacon, diced
1tbs flour (to thicken)
½ pt red wine
½ pt beef stock
Bouquet garni
1 tbs rosemary, chopped
½ tsp allspice
2tbs redcurrant jelly
Salt and black pepper to taste

  1. Heat half the dripping in a large casserole and brown the venison all over.
  2. Remove, add the remaining dripping and gently sauté the onions, garlic, carrots and bacon.
  3. Return the venison to the pan and stir in the flour. Cook for 1 minute.
  4. Add the red wine, beef stock, bouquet garni, rosemary and allspice, and bring to the boil.  Simmer gently, covered, for 1 hour until the meat is tender.
  5. Add the redcurrant jelly about 10 minutes before serving, and season with salt and freshly ground black pepper.

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