Cinnamon Spiced Venison Casserole
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.
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
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.