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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.


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.

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