Mary Berry Venison Casserole Recipe
This Mary Berry Venison Casserole Recipe is very tasty. It is the best meal for a cold day. You will love this warm and cozy dish. Learning how to make Mary Berry Venison Casserole is easy.
Equipment
- Large Casserole Dish
- Sharp kitchen knife.
- Solid Cutting Board
- Large Frying Pan
- Sturdy Wooden Spoon
- Liquid Measuring Jug
- Set of Spoons
Ingredients
- 750 g Diced Venison
- 150 g Smoked Bacon Bits
- 2 Large Onions
- 3 Large Carrots
- 2 Celery Stalks
- 2 Garlic Cloves
- 300 ml Red Wine
- 400 ml Beef Stock
- 2 tbsp Red Currant Jelly
- 1 tsp Dried Thyme
- 2 tbsp Plain Flour
- 2 tbsp Vegetable Oil
- Salt and Pepper to taste
Instructions
Prepare the Venison.
- Dry the meat with a clean paper towel first. This helps the meat brown much better in pan.
Brown the Meat.
- Heat some oil in your large frying pan now. Cook the venison until it looks very dark and brown.
Fry the Bacon.
- Take the meat out and add the bacon bits. Fry them until they are very crispy and gold.
Soften the Vegetables.
- Add the onions, carrots, and celery to the pan. Cook them until they feel soft and look clear.
Stir in Flour.
- Sprinkle the flour over your soft cooked vegetables. Stir it well for about one minute to cook it.
Add the Liquids.
- Slowly pour in the red wine and beef stock. Keep stirring so the sauce has no lumps at all.
Add Extra Flavor.
- Stir in the red currant jelly and the thyme. Add a little bit of salt and some pepper.
Combine Everything.
- Put the browned meat back into the casserole dish. Pour the hot sauce over the top of meat.
Slow Oven Bake.
- Put the lid on your heavy casserole dish now. Bake it in the oven for two whole hours.
Check the Meat.
- Take the dish out and test the meat texture. It should fall apart very easily with a fork
Notes
➜ Brown the venison in small batches for the best color.
➜ Use a good wine that you would also drink.
➜ Cut all the vegetables into the same small size.
➜ Do not forget to add the red currant jelly.
➜ Keep the oven at a low and steady heat.
➜ Let the casserole sit for ten minutes before serving.
➜ Use a heavy pot to keep the heat inside.
➜ Season with salt at the very end of cooking.