Photo by Nutrition Consultant

Venison and Redcurrant Casserole

This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.

2 hours Prep: 30 minutes Cook: 90 minutes

262 calories per serving view nutrition facts

Nutrition Consultant

4-6 suggest servings

add your photo of this recipe!

Ingredients

400	grams	venison	Cubed
200	grams	beef chuck steak	cubed
1	large	onion	roughly chopped
6	medium	mushrooms	Thickly sliced
1	tablespoon	flour, all-purpose
50	grams	red currants	(ripe)
1 1/2	teaspoons	red currant jelly
1	teaspoon	thyme	(fresh)
1/2	pint	red wine
1/2	pint	beef bouillon

Directions

This casserole is best cooked in a cast-iron casserole dish, which will transfer from stovetop to oven. Heat some olive oil and seal the meat over a medium heat, there is no need to have the oil smoking hot,. Add onions to pan and sweat for about 5 minutes, add mushrooms and thyme and cook for a further couple of minutes. Add redcurrants, stock redcurrant jelly, and wine - bring to the boil and then return the meat. Cover the casserole and cook for 1 hour 45 minutes. Remove lid and taste to check how tender the meat is - different cuts of meat can vary considerably in their cooking times. The casserole will happily cook for a further hour or so.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 216g

Amount per Serving

Calories 262 43% of calories from fat

	% Daily Value*
Total Fat 13.0g	19%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 54mg	18%
Sodium 37mg	2%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 32.0g	63%