Christmas Recipes
Venison, Red Wine and Cranberry Casserole |
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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
Method
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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