Creamy venison casserole

    (8)
    2 hours 40 min

    This is a twist from the traditional beef stroganoff. Venison is sauteed with mushrooms and passata, then baked with soured cream. It's the perfect winter warmer. Serve with mashed potatoes, rice or pasta.


    8 people made this

    Ingredients
    Makes: 8 

    • 900g lean venison, diced
    • 3 tablespoons plain flour
    • 3 tablespoons rapeseed oil
    • 225g mushrooms, sliced
    • 1 onion, diced
    • 425g passata
    • 1/2 teaspoon garlic granules
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 tablespoon Worcestershire sauce
    • 225ml soured cream

    Method
    Prep:20min  ›  Cook:2hr20min  ›  Ready in:2hr40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Toss venison cubes with flour to coat. Heat 2 tablespoons of rapeseed oil to smoking in a large frying pan. Add venison and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of rapeseed oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
    3. Stir in the venison, then add passata, garlic granules, salt, pepper and Worcestershire sauce. Pour into a casserole dish, cover and bake in preheated oven for 1 1/2 hours, stirring occasionally.
    4. Stir in soured cream and continue cooking until venison is tender, about 30 minutes longer.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (8)

    by
    15

    This was fabulous! I really liked it, it was so quick and easy. I used the crockpot because I had a pie in the oven and it turned out wonderful. I did not have an onion on hand so I used some dry, minced onion - never the same - and used minced garlic instead of powder. I think this recipe is a 5 but my husband said 3, he thought it was good but missing something - an onion perhaps? Loved the recipe, I have two deer in the freezer so I will definitely use it again. I do not feel that it would serve 8 though - at least not in this house!  -  15 Dec 2007  (Review from Allrecipes US | Canada)

    by
    14

    My husband is the venison eater in the family and he said it was very good. I served it with brown rice and it was a very hearty winter meal. I used the oven method for cooking and followed the recipe exactly. I did have to add some water part way thru cooking because it seemed to be thickening up a bit to much. Simple tasty meal that I will make again.  -  16 Jan 2008  (Review from Allrecipes US | Canada)

    by
    8

    Pretty good use for venison. Reduces the gamey flavor. I used 1/2 the amount of oil & 1/2 the sour cream (also light sour cream) to cut the calories down even further, and I cooked it in my crockpot. I also added a little crushed red pepper since my husband likes food spicy. Served it over noodles.  -  15 Feb 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate