Venison and Cranberry Casserole
This Venison and Cranberry Casserole is a slow-cooked winter warmer taken from Cook it Slowly!
Ingredients
Rindless smoked back bacon 250g (9oz), chopped
Salt and freshly ground black pepper
Plain flour 2tbsp
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 75cl bottle
Fresh or frozen cranberries 300g (11oz)
Light soft brown sugar 1 tbsp
Beef gravy 300ml (1/2 pint)
Rice or couscous and steamed cabbage to serve (optional)
Instructions
1
In a flameproof casserole dish, cook the bacon in its own fat until crisp. Set aside.
2
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.
3
Add the shallots and garlic to the casserole and fry for 4 minutes until softened.
4
Return the meat to the casserole, add the spice and wine and slowly bring to the boil. Reduce the heat and simmer for 1–1 hours until the meat is tender.
5
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.
6
Serve with rice or couscous and steamed cabbage, if wished.