Friday, July 10, 2015

Vennison Casserole...




Winter is most definitely here...  Although it isn't my favourite season, I am enjoying some delightfully cosy days pottering about the kitchen...

Recently we were blessed with some lovely venison, but as this particular cut of meat can be a bit tough, I decided to cook it slowly in a wonderful gourmet casserole...

   
Venison Casserole
 
 45ml olive oil
1kg venison shank cut into pieces
1 leek, finely chopped
8 baby onions, peeled
8 cloves garlic, peeled
4 whole cloves
1 carrot, chopped
1 cinnamon stick
2ml each grounf nutmeg and cumin
25ml red wine vinegar
300ml red wine
200ml tomato juice
1 sprig rosemary
4 bay leaves
30ml tomato paste
60ml chopped fresh flat-leaf parsley
 
 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, baby onions, garlic, cloves and carrot for a minute.
Add the spices and stir until fragrant, then add the vinegar.
Stir for a minute before adding the wine, tomato juice
rosemary sprig, bay leaves, tomato paste and 250 ml hot water.  
Bring to the boil.  Transfer to an ovenproof dish.
Cover and bake in a preheated oven (180 degrees Celsius) for 2 1/2 hours until tender.  
Add the parsley and serve with rice, pasta, mashed potatoes or couscous.

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 I do hope you enjoy this delicious casserole as much as my family did!
I actually cooked up all the venison in this way and froze it for future use...:)

Blessings on your Wednesday, dear friends!
 

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10 comments:

CherylQuilts said...

Yum, Kelly-Anne! This looks delicious, and you are right about slow-cooking it. It is the perfect dish for a chilly evening! Hugs, sweet friend!

Shelby said...

Mmm,that looks really good! I'm going to have to try it sometime! :)

Mildred said...

It looks like a very hearty and tasty meal. I like your addition of herbs and spices.

Ashleigh said...

Wow what a delicious meal! My Dad usually goes deer hunting in the Fall so if he gets one this year I will have this recipe saved.
Also your photos are really nice. I like the touch of rosemary....lovely!
Blessings ♥

Pam~ Virginia Retro said...

Your casserole looks so good, and the ingredients in your recipe make it sound so tasty. It is strange to think of winter elsewhere, since it was a hot 96 degrees here today. I'll be saving your recipe to try when our winter arrives. Thanks for sharing it.

Jill said...

That looks delicious! I love slow cooked meats but I haven't had venison in years!

Stephanie said...

Oh Kelly-Anne, this looks delicious and oh-so-savory! My husband and son would absolutely love this dish :)

Much love to you, sweet friend!

Tane Hannah said...

Oh, this sounds and looks absolutely delicious. I'm definitely going to try this recipe, maybe with lamb if I don't have venison.
x

SpicingUpIdaho said...

Oh this looks so amazing! We eat a lot of venison here too, and this is definitely a go-to recipe quite similar to what I like to make with it. I also like to add my homemade cream of mushroom soup as well. Your pictures of the dish are beautiful! Love the touch of the string tied around the spoon and the sprig of rosemary :)

Jess said...

Your dishes look so tasty! Love the idea of this!

Thanks for joining Cooking and Crafting with J & J!