Venison Casserole Recipe
This slow cooking recipe makes the lean cuts taste best, sweet and tender and allowing all the flavors to come together will delight your pallet.
Preparation time: 20 minutes || Cooking time: 2 hours & 15 minutes
- Olive oil: 2 tablespoons
- Venison: 1KG
- Butter: 1 knob
- Leeks: 2
- Celery sticks: 2
- Plain flour: 40gm
- Port wine: 150ml
- Beef stock: 400ml
- Orange juice: 2 tablespoons
- Baby carrots: 200gm
- Worcestershire sauce: 1 tablespoon
- Thyme leaves: 1 tablespoon
- Brown sugar: 1 teaspoon
- Salt and pepper to taste
First, cut the venison into bite size pieces, trim and slice the leeks, slice the celery sticks and chop the thyme leaves.
Preheat your oven to 130 degrees Celsius.
In a deep casserole heat the oil over high heat (on the stove) and brown the venison, then set aside.
Now, melt the butter in the casserole, then add the leeks and celery sticks and saute over medium heat for a few minutes or until they become soft, then sprinkle the flour over it, stir for another minute and add the port wine together with the beef stock.
Bring to boil, add the remaining ingredients, including the venison, season, cover and place in the oven to cook for approximately 2 hours, until the venison is tender.