Cinnamon Spiced Venison Casserole


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

This is a "fancy" way to serve venison. A sophisticated yet easy recipe that also works with lamb: all it needs is gentle slow cooking.

Tip:

Use whatever interesting mushrooms you can find in this dish – sliced portabella or ceps would also work well.


Ingredients You'll Need

3 cups diced venison
2 Tablespoons seasoned plain flour
2 Tablespoons olive oil
12 shallots, peeled
1 cup shitake mushrooms, halved if large
1 garlic clove, crushed
1 teaspoon ground cinnamon
2 teaspoons ground coriander
2 1/2 cups beef stock
2 Tablespoons redcurrant jelly
2 Tablespoons chopped fresh coriander


Directions

Preheat the oven to 300 degrees.


Put the venison in a bag with the seasoned flour and seal the top.


Shake well to coat the meat in the flour.


Heat the oil in a large ovenproof casserole and add the contents of the bag.


Fry over a high heat until the meat is browned all over.


Remove with a slotted spoon and set aside.


Add the shallots, mushrooms and garlic and fry for a few minutes, until browned.


Return the meat to the pan and add the spices.


Cook for a minute or two, then pour in the stock.


Stir well, then cover the casserole and transfer to the oven.


Cook for 1 hour.


Stir in the red currant jelly and return to the oven without the lid for 1/2 hour.


Remove from the oven, stir in the coriander and serve with garlicky mashed potatoes.


Questions, Comments & Reviews



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