Venison Shewsbury

    1 hour 5 min

    This gorgeous venison Shrewsbury dish is great for a special occasions as the venison and flavours are quite special. Serve simply with some seasonal vegetables.

    2 people made this

    Serves: 6 

    • 1 tablespoon beef dripping
    • 6 venison cutlets
    • 225g mushrooms, sliced
    • 3 tablespoons red currant jelly
    • 1 glass port wine
    • 1 tablespoon Worcestershire sauce
    • juice of 1 lemon
    • 450ml vegetable stock

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat the oven to 190 C / Gas 5.
    2. In a frying pan over a medium heat, warm the dripping then add the venison cutlets and fry on both sides until browned, about 3 minutes each side. Transfer to a ovenproof casserole dish. In the same pan, cook the mushrooms then add to the cutlets. Melt the red currant jelly in the pan then mix with port, Worcestershire sauce, lemon juice and stock. Pour the mixture over the venison.
    3. Bake in the preheated oven for 45 minutes or until the venison is tender. Remove from the oven and serve the venison in the juices.

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