Kudu casserole

Name: Kudu casserole
Yield: 8 servings
Cuisine: Beef
Ingredients: 1.5 kg kudu or venison or beef; 125 g butter or margerine; 30 ml brandy; 250 g button mushrooms whole; 200 g baby onions; 500 ml wine dry red; 250 ml port; 250 ml water; 125 ml tomato purée; 2 bay leaves; 30 ml cornflour

8 servings

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Venison

By Food24 November 03 2009

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Ingredients (11)

1.5 kg	kudu — or venison or beef
125 g	butter — or margerine
30 ml	brandy
250 g	button mushrooms — whole
200 g	baby onions
500 ml	wine — dry red
250 ml	port
250 ml	water
125 ml	tomato purée
2	bay leaves
30 ml	cornflour

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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.