Venison Casserole
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
54
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Onion (thickly sliced)3 cup
White Wine Vinegar3 tbsps
Flour1
Salt1
Pepper1 cup
Tomato Puree3 cup
Red Wine2 tbsp
Red Currant Jelly1 tsp
Arrowroot1 cup
Whipped CreamDirections:
1
Dust with parsley
2
Combine onions, carrots, bay leaves and vinegar in saucepan
3
Boil and pour over meat
4
Let marinate overnight
5
Drain and dry meat and vegetables
6
Mix meat and vegetables with flour and season with salt and pepper
7
Heat some clarified butter in large saucepan
8
When hot, add venison and brown, then add onions and carrots and brown
9
Add bay leaves
10
Heat tomato puree in separate small saucepan until brown
11
Add puree to meat and vegetables
12
To this, add most of the red wine and 2 tablespoons red currant jelly
13
Reduce heat, cover and simmer 1 hour
14
Transfer meat and vegetables to heated serving dish
15
Mix arrowroot with remaining red wine and add to boiling gravy to thicken
16
Add lemon juice
17
Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly