CINNAMON SPICED VENISON CASSEROLE
Cinnamon Spiced Venison Casserole
- Servings: 4
- 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
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.
Use whatever interesting mushrooms you can find in this dish – sliced portabella or ceps would also work well.