Kudu casserole

Recipe from: 4/1/2003 12:00:00 AM
Ingredients 11
Servings 8
Time

Ingredients

  • 1.50
    kg
    kudu or any venison, or beef
  • 125
    g
    butter or margarine
  • 30
    ml
    brandy
  • 250
    g
    whole button mushrooms
  • 200
    g
    baby onions
  • 500
    ml
    dry red wine
  • 250
    ml
    port
  • 250
    ml
    water
  • 125
    ml
    tomato purée
  • 2
    bay leaves
  • 30
    ml
    cornflour
 

Method

 
Cut meat into large cubes.
Heat half the butter in a large pan and brown meat well.
Add brandy and flame.
Remove the meat and set aside.
Add remaining butter and brown mushrooms and baby onions.
Remove and set aside.
Return meat to the pan and add wine, port, water, tomato purée and bay leaves.
Simmer, covered, for 1 hour, or until meat is tender.
Add mushrooms and onions and simmer, uncovered, for a further 30 minutes.
Mix cornflour with a little water to form a paste and stir into the stew to thicken the gravy.
Serve with mashed potatoes or rice.
 

Read more on: sauté
 

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