Venison Casserole
Rich Venison Casserole
 Prep Time ~15 mins | Cooking Time ~2 hrs 15 mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~Yes |  Serves ~6 |
Tip ~If you use braising steak, just increase the cooking time by 45 minutes.
Ingredients
2 tablespoons vegetable oil
25g / 1oz unsalted butter
1 kg / 2lb 4oz venison, cubed (braising steak can be used)
4 tablespoons plain flour, seasoned with salt and pepper
1 teaspoon ground cinnamon
2 large onions, peeled and finely sliced
2 garlic cloves, peeled and finely chopped
300ml / ½ pint port
500ml / 18floz beef stock
2 bay leaves
4 sprigs thyme
3 tablespoons cranberry jelly
100g / 4oz prunes, pitted
100g / 4oz chestnuts, halved
Method
- Heat the oil and butter in a frying pan.
- Dust the venison with the flour and cinnamon and fry a few pieces at a time until well browned, then transfer to a large casserole.
- Add the onions and garlic to the frying pan and cook for 5 to 10 minutes.
- Add remaining flour to the pan, stir, add the port and bring to the boil. Pour over the venison in the casserole, and then add the stock and herbs.
- Place a tight fitting lid on top and cook on the hob over a gentle heat for 1 hour.
- After this time, remove the lid, season and stir well. Add the remaining ingredients, replace the lid and cook for a further hour.
- This casserole will freeze for up to a month.