Venison Casserole

A rich casserole – further enhanced by the addition of dumplings. Perfect for a slow cooker / Aga.

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Ingredients:

500 g venison – diced into bite sized chunks                           Olive oil for frying

1 large onion – coarsely chopped

2 carrots peeled and chopped

2/3 tbsp plain flour (I use gluten-free)

2/3 tbsp redcurrant sauce / jelly (cranberry tastes equally as good)

Red wine – 1 cup full

Water

Method:

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Fry the onions and venison for a couple of minutes to soften the onions and seal the meat

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Add chopped carrots

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Add flour and stir thoroughly

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Add wine, redcurrant jelly / sauce and sufficient water to cover the ingredients

 

 

 

 

 

 

 

 

Once all ingredients are in the pan pop the lid on and put in the oven and cook on a low heat for a couple of hours  – the longer the better (I leave it in the bottom oven of the Aga all day). One hour before serving increase the temperature of the oven to Gas Mark 5 / 180 C and then after half an hour remove the lid (and add the dumplings) to allow the gravy to thicken.

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