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Venison and Cranberry Casserole

Venison and Cranberry Casserole

This Venison and Cranberry Casserole is a slow-cooked winter warmer taken from Cook it Slowly!






Venison and Cranberry Casserole

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.

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