Venison Casserole
Venison Casserole
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Ingredients

• 1kg boned venison shoulder
• 2 tbsp oil
• 2 tsp salt
• Cracked pepper
• 2 onions, roughly chopped
• 6 button mushrooms, cut into quarters
• 1 fresh red chilly, chopped
• 150g piece smoked streaky bacon, diced
• 300ml beef or venison stock
• 1oomls Port
• 2tblbsp apricot chutney
• 2tblsp tomato paste
• 2tsp soft light brown sugar
• 2 garlic cloves, peeled and crushed
• 2 sprigs of rosemary
• Cooked rice
• Kamokamo

Instructions

Cut the venison into 3cm cubes and season with salt, pepper.

Heat 1tbsp oil in a heavy cast iron pot. Fry the venison in batches for 5-6 mins until browned on all sides.

Add onions, chilly and carrots to the casserole and fry for 2-3 mins, stirring occasionally until lightly browned, add the bacon and fry for a further 2 mins. Finally add the button mushrooms.

Return all the meat and any accumulated juices to the pan. Add the garlic.

Pour in the port.

Stir in the stock scraping up any juices stuck to the bottom of the pan, stirring until simmering.

Add in the sugar, chutney, tomato paste, rosemary and season with freshly ground black pepper. Cover the casserole with a tight fitting lid or foil and cook in the oven or on an open fire for at least 2 hours until the meat is tender.

Serve on rice with boiled Kamokamo

Recipe couresty of Kaitime.

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