Venison and Redcurrant Casserole
193
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.
Ingredients
| 400 | grams |
venison
Cubed |
|
| 200 | grams |
beef chuck steak
cubed |
|
| 1 | large |
onions
roughly chopped |
|
| 6 | medium |
mushrooms
Thickly sliced |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 50 | grams |
red currants
(ripe) |
* |
| 1 ½ | teaspoons |
currant jelly
|
* |
| 1 | teaspoon |
thyme
(fresh) |
* |
| ½ | pint |
red wine
|
* |
| ½ | pint |
beef stock
|
* |
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.
Nutrition Facts
Serving Size 216g (7.6 oz)Amount per Serving
Calories 26243% of calories from fat
% Daily Value *
Total Fat 13g
19%
Saturated Fat 5g
23%
Trans Fat
0g
Cholesterol 54mg
18%
Sodium 37mg
2%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
4%
Sugars g
Protein
63g
Vitamin A 0%
•
Vitamin C 6%
Calcium 2%
•
Iron 24%
* based on a 2,000 calorie diet
How is this calculated?
