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Suggest a better descriptionToss the diced meat in a little seasoned flour. Heat 45ml of oil in a large, deep, flameproof casserole and brown the meat well, in small batches, remove and set aside. Wipe out the pan, heat the remaining oil and fry the button onions for 4-5 minutes or until golden. Drain and set aside. Add the chopped onion and crushed garlic to the pan, cook stirring for 5-7 minutes or until soft and golden. Add the tomato paste and cook for a further 2 minutes. Add the vinegar and wine and bring to the boil for around 10 minutes. Add the redcurrant jelly, thyme, bayleaves, pepper, cloves and meat to the pan. Add enough stock to cover the meat, bring back to the boil, cover and cook at 180C/350F/gas 4 for 1-11/2 hours or until the meat is tender. Meanwhile cut the root vegetables into chunks and add to the meat and cook for a further 30 minutes, or until vegetables are tender. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (613g) | ||
Recipe Makes: 6 | ||
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Calories: 490 | ||
Calories from Fat: 115 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 27mg | 8 % | |
Sodium 427mg | 15 % | |
Potassium 916.1mg | 24 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 34.3g | ||
Protein 41.7g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 490
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