Venison And Prune Casserole Recipes

VENISON AND PRUNE CASSEROLE

Make and share this Venison and Prune Casserole recipe from Food.com.

Provided by hectorthebat

Categories Deer

Time 14h40m

Yield 6 serving(s)

Number Of Ingredients 18

Venison and Prune Casserole image

Steps:

Marinate the venison overnight in 300ml of wine and the thyme.
The next day, preheat the oven to 150C/gas 2.
In a heavy-based pan, heat a third of the butter and gently fry the onions, bacon and rosemary for 10 minutes.
Tip the meat into a colander over a bowl in the sink, saving the marinade, and season well. Set the marinade aside and scatter the flour on the meat and toss lightly.
Set aside the oniony-bacon mix, leaving the bacon fat in the pan. Add the meat to the pan and fry on a medium heat, stirring regularly.
Add the carrots, prunes and garlic and fry until you can smell the garlic. Tip the onions and bacon back in and pour in the second glass of red wine and the leftover marinade.
Bring to the boil, then pour in the stock to submerge the meat. Season, add the bay leaves, then cook in the oven for 2 1/2 hours. The meat is done when it is very tender but still holding its shape.
About 45 minutes before serving, put the spuds on the boil and drain and mash when soft. Melt the rest of the butter in the milk and warm the chopped chestnut pieces in it before stirring them into the mash. Season well.
When the stew is cooked, let it sit out of the oven with the lid still on for at least 15 minutes. Skim off any excess fat and season to taste.
Serve in shallow bowls with the mash, a handful of watercress, and a little blob of cranberry jelly.

Nutrition Facts : Calories 1325.4, Fat 45.9, SaturatedFat 22.1, Cholesterol 360.6, Sodium 1275.5, Carbohydrate 117.5, Fiber 11.4, Sugar 22.2, Protein 92.3

Ingredients

1 1/2 kg venison
600 ml red wine
1 tablespoon thyme
150 g butter
3 onions
200 g bacon
2 sprigs rosemary
60 g flour
2 carrots
250 g prunes
5 garlic cloves
1 liter beef stock
3 bay leaves
1 7/8 kg potatoes
250 g chestnuts
200 ml milk
watercress
cranberry jelly

HUNTER'S VENISON CASSEROLE

This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.

Provided by stef k

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h

Yield 4

Number Of Ingredients 14

Hunter's Venison Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
Bake, uncovered, in preheated oven until set, about 20 minutes.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g

Ingredients

2 cups buttery mashed potatoes
1 pound lean ground venison (or other big game)
1 tablespoon canola oil
1 red onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
½ cup diced red bell pepper
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
2 eggs, beaten
1 cup cottage cheese
2 tomatoes, sliced
1 cup shredded Colby Jack or Cheddar cheese

More about "venison and prune casserole recipes"

BRAISED VENISON WITH PRUNES, PORT AND CRISPY ONIONS

Web Apr 23, 2015 Try this slow-cooked venison recipe – the meat cooks to the softness of butter within hours and is complemented perfectly with the …
From deliciousmagazine.co.uk
5/5 (2)
Category Venison Recipes
Cuisine British Recipes
Calories 634 per serving

Put the prunes in a bowl with 350ml of the port and leave to soak. Heat a glug of oil in a large, deep, lidded casserole. Dust the venison with the flour (you can do this by putting the meat and flour in a clean plastic bag, sealing and shaking). Add the meat to the casserole and tir around for 5 minutes over a high heat to kickstart the cooking process. Add the onions, garlic and leeks, then cook, stirring, for 5 minutes.
Add the port and prunes, the stock and the thyme, bring to a rolling boil, then turn the heat to low and simmer for 2½ hours, stirring occasionally, or until the meat is tender and the sauce has thickened.
For the crispy onions, toss the onion rings in flour (you can do this in a clean plastic bag too). Half-fill a frying pan with vegetable oil, then heat to 160°C (test with a digital probe thermometer, or drop in a piece of onion; it should sizzle). Fry the floured onions for 5 minutes until golden. Remove from the pan with a slotted spoon and drain on kitchen paper.
When you’re ready to serve, stir in the remaining 50ml port and the Worcestershire sauce, then taste and season. Serve with mashed potato and beans, if you like, and top with the crispy onions.

Venison And Prune Casserole Recipes

VENISON AND PRUNE CASSEROLE

Make and share this Venison and Prune Casserole recipe from Food.com.

HUNTER'S VENISON CASSEROLE

This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.

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