Recipes from Alternative Meats
Four Legged Friends

Christmas Recipes

Venison, Red Wine and Cranberry Casserole

Posted by Administrator (admin) on May 21 2008 at 9:05 AM
Christmas Recipes >>

Ingredients - Serves 6

2 tbsp Sunflower oil
675g/1½lb Venison, cut into 2.5cm/1in cubes
175g Shallots, peeled
225g Baby Carrots, scraped
½ pint Red Wine
½ pint Beef or Lamb stock
2 tbsp Tomato Purée
2 tbsp Cranberry Sauce
Salt and freshly ground Black Pepper
125g Cranberries


Heat the oil in a flameproof casserole dish and brown the venison pieces in batches over a high heat, removing them to a plate as they brown.

When all the venison has been browned, lower the heat under the casserole dish and add the shallots and carrots. Fry for 5 minutes, stirring frequently, then pour in the wine and stock and add the tomato purée and cranberry sauce. Bring to the boil, return the venison to the casserole and add seasoning. Cover and cook in a preheated oven at 160c for 1¼ hours.

Stir the cranberries into the casserole and return to the oven for 30 minutes or until the meat and vegetables are tender. Serve with herb mash and a green vegetable such as broccoli.


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