VENISON CASSEROLE

 

VENISON CASSEROLE
An easy way to make a casserole with smaller bits of venison for a hearty tasty meal.
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Simmer
15 min
Stand
3 hr
Simmer
15 min
Stand
3 hr
Ingredients
  1. 500 gr venison
  2. 1 onion chopped
  3. 2 carrots diced
  4. 2 rashers bacon
  5. 3 cloves of garlic crushed
  6. 3 pieces if orange peel removed with veg peeler
  7. 2 shakes of aromatic / angostura bitters (optional)
  8. 1 1/2 cups beef stock
  9. a small bunch of thyme
  10. oil to saute
  11. flour to dust meat
  12. salt and pepper to season.
Instructions
  1. In a frying pan saute the onion,garlic and carrot with chopped bacon in a little oil.
  2. Tip into a cooking pot.
  3. Dust the venison with a little flour and brown in batches.
  4. Add to the pot.
  5. De-glaze the frying pan with the beef stock and add it to the pot.
  6. Put the rest of the ingredients into the pot and season.
  7. Simmer gently with the lid on for 15 minutes.
  8. Transfer the pot to the Heylo bag and do up the Velcro tabs.
  9. Close the drawstring and push the beads up around the pot to fully insulate it.
  10. Leave for 3 hours for the meat to carry on cooking.
  11. You can add green vegetables at the end of cooking time.
  12. Place the veg on top of the stew and bring back to the boil for a few minutes then seal up in the Heylo bag for a further 10 minutes,
  13. Serve with fluffy mashed potatoes or rice.
Notes
  1. The aromatic bitters is optional but adds a " Hmmm whats that flavour "element.
  2. Prunes also add a lovely richness to the dish.
  3. Add a handful of halved prunes to the pot with the meat .
  4. No need to thicken this dish as the flour will make a good gravy.
  5. Enjoy.
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