Venison casserole with tomatoes and sweet red pepper

    Venison casserole with tomatoes and sweet red pepper

    9saves
    2hr3min


    7 people made this

    About this recipe: Venison is baked in a covered casserole with onions, a bit of red wine, and tomato and red pepper sauce.

    Ingredients
    Serves: 4 

    • 500g venison shoulder, diced
    • plain flour
    • vegetable oil
    • 25g butter
    • 2 medium onions, sliced
    • 1 glass red wine
    • 300ml chicken stock
    • 2 bay leaves
    • 1 jar Loyd Grossman® Tomato and Sweet Red Pepper Sauce

    Method
    Prep:3min  ›  Cook:2hr  ›  Ready in:2hr3min 

    1. Preheat the oven to 160 C / Gas 2 1/2.
    2. Dust the venison with the flour and shake off any excess.
    3. Heat a little oil in a heavy based pan and cook the venison until browned all over. Set aside.
    4. Add a little more oil to the pan and add the butter. Add the onions and cook for 5-6 minutes until beginning to brown.
    5. Add the wine and cook for a few minutes until it has reduced by half. Add the chicken stock, bay leaves and the sauce and return the venison to the pan. Bring to the boil and cover.
    6. Place in the preheated oven for 1 1/2 to 2 hours.

    See it on my blog

    check out this recipe on loydgrossmansauces.co.uk

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate