Venison casserole

Hearty and rich – slow cooking at its best.
dinner,recipe,venison,comfort food,casserole
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Recipe from: 9 November 2015
Preparation time: 20 min
Cooking time: 2h 30 min


  • 45
    olive oil
  • 1
    venison shank, cut into pieces
  • 1
    leek, finely chopped
  • 8
    baby onions, peeled
  • 8
    garlic, peeled
  • 1
    carrot, peeled and chopped
  • 1
    cinnamon stick
  • 2
    each ground nutmeg and cumin
  • 4
  • 25
    red-wine vinegar
  • 300
    red wine
  • 1x200
    can tomato juice
  • sprig of rosemary
  • 4
    bay leaves
  • 30
    tomato paste
  • 60
    freshly chopped Italian parsley
Servings: Change Serving


Heat a layer of olive oil in a casserole dish or saucepan. Brown the meat in batches over a medium to high heat. Remove from the pan.

Add a little more oil to the saucepan. Saute´ the leek, garlic cloves, baby onions and carrot for a minute. Add the spices and stir until fragrant, then add the vinegar. Add the wine, tomato juice, rosemary sprig, bay leaves and tomato paste and 250ml hot water. Bring to the boil.

Transfer to an ovenproof dish. Cover and bake in a preheated oven for 21/2 hours until tender. Add parsley and serve with rice or pasta and veggies.

Image and text: Ideas magazine.

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Read more on: dinner  |  recipe  |  venison  |  comfort food


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