Springbok casserole

Name: Springbok casserole
Yield: 6 servings
Cuisine: Boil
Ingredients: fresh chillies 573; 2.00 kg springbok shanks; 3.00 onions coarsely chopped; 500.00 ml wine red; 1.00 stock cube chicken, crumbled; 30.00 ml fresh oregano chopped; salt and freshly ground black pepper; 500.00 g mushrooms sliced; 50.00 ml cream; 50.00 ml chutney

6 servings

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Venison

By Food24 November 03 2009

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Ingredients (10)

	fresh chillies — 573
2.00 kg	springbok — shanks
3.00	onions — coarsely chopped
500.00 ml	wine — red
1.00	stock cube — chicken, crumbled
30.00 ml	fresh oregano — chopped
	salt and freshly ground black pepper
500.00 g	mushrooms — sliced
50.00 ml	cream
50.00 ml	chutney

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Method:

Heat the olive oil in a large heavy-based saucepan and lightly brown the shanks, add the onions and sauté; until tender.
Pour over the red wine and add the crumbled stock cube. Season with origanum, freshly ground black pepper and salt. Bring to the boil, reduce the temperature and cover. Simmer slowly for about 1 1/2 hours or until the meat is tender.
Add the mushrooms and heat through. Stir in the cream and chutney and simmer gently for about one minute.
Transfer to a serving dish and serve hot.