Venison Casserole Recipe

To go with our special offer of diced venison here is recipe for Venison Casserole by Nigella Lawson. It combines braised steak and venison in a luxurious marinade, topped with mushrooms and leeks, then slow-cooked to perfection in 2 hours.

INGREDIENTS

350g DICED VENISON
350g DICED STEAK
For The Marinade:
1 tablespoon DIJON MUSTARD
1 tablespoon OLIVE OIL
1 teaspoon paprika
2 extra tablespoons OLIVE OIL
225 grams closed cup mushrooms (quartered)
1 thin, finely sliced leek
2 tablespoons flour
300ml of BEEF STOCK
150ml red wine
1 tablespoon soft brown sugar
2 teaspoons tomato puree
any vegetables you prefer: chunks of onion, potato, carrot, soaked lentils etc.

METHOD

1. Transfer the trimmed meat to a bowl; stir in the oil, mustard, and paprika; add salt and pepper to taste. Marinate the meat for at least 30 minutes, stirring well to coat it.
2. Preheat the oven to 160 degrees Celsius.
3. In a casserole dish or large deep fryer, heat a tablespoon of oil and brown the meat on all sides. Transfer the mixture to a plate using a slotted spoon.
4. Incorporate the mushrooms and fry for a couple of minutes before transferring them to the plate with the meat.
5. Incorporate the remaining oil into the pan and fry the leeks (and onions, if utilizing) for a few minutes. Combine the flour and mix well. Stir in the wine and stock, then bring to a boil. 
6. Mix in the tomato puree and sugar, add some salt and pepper, and then put the meat and mushrooms back in the pan.
7. Add any additional vegetables in parts. Once boiling, cover and bake for 1.5 to 2 hours, or until vegetables and meat are soft.
8. Test seasoning and serve with mash.

Recipe originally found at: https://britishchefstable.com/nigella-venison-casserole/