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Venison and Cranberry Casserole
Emily Davenport
6 servings
25 minutes
437
British
Mains
This Venison and Cranberry Casserole is a slow-cooked winter warmer taken from Cook it Slowly Cookbook.
Ingredients
- Rindless smoked back bacon 250g (9oz), chopped
- Salt and freshly ground black pepper
- Plain flour 2 tbsp
- Diced venison 1.2kg (2lb 10oz)
- Sunflower oil 2-3 tbsp
- Shallots 16, peeled
- Garlic 2 cloves, peeled and crushed
- Mixed spice 1 tsp
- Red wine 1 bottle
- Fresh or frozen cranberries 300g (11oz)
- Light brown sugar 1 tbsp
- Beef gravy 300ml (½ pint)
- Rice or couscous and cabbage to serve (optional)
- Find this recipe in the Cook It Slowly! Cookbook
Directions
In a flameproof casserole dish, cook the bacon in its own fat until crisp. Set aside.
Season the flour and use to coat the venison. Add half of the oil to the casserole and brown the meat on all sides, adding more oil as necessary. Set aside.
Add the shallots and garlic to the casserole and fry for 4 minutes until softened.
Return the meat to the casserole, add the spice and wine and slowly bring to the boil. Reduce the heat and simmer for 1-1¼ hours until the meat is tender.
Stir in the cranberries, sugar and gravy and season to taste. Cover and simmer for a further 20 minutes or until the cranberries have softened.
Serve with rice or couscous and steamed cabbage, if wished.