Venison in Red Wine Casserole
"For special occasions.
Mushrooms may be added if wished."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 tablespoons sunflower oil
- 2 lbs venison, cubed shoulder
- 2 tablespoons flour
- 2 onions, chopped
- 2 celery ribs, sliced
- 1 (750 ml) bottle red wine
- 1 beef stock cube
- water
- 1 tablespoon fresh sage
- 1 tablespoon red currant jelly
- salt and pepper
directions
- Heat the oil in a large casserole.
- Dust the venison in flour and seal on all sides.
- Add onions and celery and cook for a few minsutes.
- Add wine, stock cube chopped sage and enough water to almost cover.
- Put on the lid, bring to a simmer and put in a low oven for 2 1/2 to 3 hours.
- Taste and adgust the seasoning and serve with roast potatoes, roast parsnips, carrots and peas.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I live in the Somerset countryside, cook on an AGA and keep a few chickens. This year I am growing veggies as well and it's been a success so far:-) I'm also a keen knitter. You can see more on my blog. <br /> <br /> I like cooking old fashioned dishes like stews and casseroles, I don't eat much meat but I do like cheese and chocolate :-) <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
