Nigella Venison Casserole is made with braising steak, venison steak, Dijon mustard, olive oil, paprika, closed cup mushrooms, leek, plain flour, beef stock, red wine, soft brown sugar, and tomato puree. This hearty Nigella Venison Casserole recipe creates a delicious dinner that takes about 2 hours and 10 minutesto prepare and can serve up to 6 people.
Ingredients Needed:
For the Meat:
- 350g braising steak, trimmed and diced
- 350g venison steak, trimmed and diced (or use all beef or all venison)
For the Marinade:
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon paprika
For the Casserole:
- 2 tablespoons olive oil
- 225g closed cup mushrooms, quartered
- 1 leek, finely sliced
- 2 tablespoons plain flour
- 300ml beef stock
- 150ml red wine
- 1 tablespoon soft brown sugar
- 2 teaspoons tomato puree
- Optional: Chunks of onion, potato, carrot, soaked lentils (add extra veg to bulk up)
How To Cook Venison Casserole:
- Marinate the meat: Tip the diced beef and venison into a bowl, add the mustard, olive oil, paprika, and season with salt and pepper. Stir well so all the meat is coated and leave to marinate for at least 30 minutes.
- Preheat the oven: Heat your oven to 160°C (fan 140°C).
- Brown the meat: Heat 1 tablespoon of olive oil in a large deep frying pan or casserole dish, and brown the meat until golden all over. Transfer the browned meat to a plate using a slotted spoon.
- Cook the mushrooms: In the same pan, add the mushrooms and fry for a couple of minutes, then transfer them to the plate with the meat.
- Fry the leeks: Add the remaining tablespoon of oil to the pan and fry the sliced leeks (and onions, if using) for a few minutes.
- Make the sauce: Stir in the flour, then slowly add the beef stock and red wine, stirring constantly until the mixture comes to a boil. Add the brown sugar, tomato puree, and season with salt and pepper.
- Combine and bake: Return the browned meat and mushrooms to the pan, add any extra vegetables like potato, carrot, or lentils. Bring the mixture to a boil, then cover and transfer the casserole to the oven.
- Cook in the oven: Let it bake for 1.5 to 2 hours, or until the meat and vegetables are tender.
- Serve: Check the seasoning and serve with mashed potatoes or your favourite side.
Recipe Tips
- Choose Quality Meat: Use good quality braising and venison steak for the best flavor. Fresh meat enhances the overall taste of the casserole.
- Marinate Longer: If you have time, marinate the meat for a few hours or overnight. This helps the flavors penetrate deeper, making the meat more tender and tasty.
- Sear the Meat Properly: Make sure to brown the meat well before adding it to the sauce. This step adds depth and richness to the casserole.
- Don’t Skip the Vegetables: Adding vegetables like onions, carrots, and potatoes not only bulks up the dish but also adds layers of flavor.
- Adjust Seasoning Before Serving: Always taste the casserole before serving and adjust the seasoning if needed. A little extra salt or pepper can make a big difference in flavor.
How To Store & Reheat Leftovers
- Refrigerate: Let leftover leftover Venison Casserole cool to room temperature first. Then, put it in an airtight container and store it in the fridge. It will be good for up to 3 days.
- Freeze: You can freeze leftover Venison Casserole too. After cooling, put it in a freezer-safe container or bag and label it with the date. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheating: To reheat leftover Venison Casserole, place it in a saucepan over medium heat, stirring occasionally until it’s hot throughout. Alternatively, you can microwave it in a covered dish for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
Serving Size: 1 cup (approximately 245 grams)
- Calories: 271
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 77mg
- Sodium: 791mg
- Potassium: Not specified
- Total Carbohydrate: 32g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 24g
More Nigella Recipe:
- Nigella Chicken Cacciatore
- Nigella Vegetable Tagine
- Nigella Slow Cooker Lamb Shanks
- Nigella Lamb Ragu
- Nigella Chicken And Chorizo Tray Bake
Nigella Venison Casserole
Description
Nigella Venison Casserole is made with braising steak, venison steak, Dijon mustard, olive oil, paprika, closed cup mushrooms, leek, plain flour, beef stock, red wine, soft brown sugar, and tomato puree. This hearty Nigella Venison Casserole recipe creates a delicious dinner that takes about 2 hours and 10 minutes to prepare and can serve up to 6 people.
Ingredients
For the Meat:
For the Marinade:
For the Casserole:
Instructions
- Marinate the meat: Tip the diced beef and venison into a bowl, add the mustard, olive oil, paprika, and season with salt and pepper. Stir well so all the meat is coated and leave to marinate for at least 30 minutes.
- Preheat the oven: Heat your oven to 160°C (fan 140°C).
- Brown the meat: Heat 1 tablespoon of olive oil in a large deep frying pan or casserole dish, and brown the meat until golden all over. Transfer the browned meat to a plate using a slotted spoon.
- Cook the mushrooms: In the same pan, add the mushrooms and fry for a couple of minutes, then transfer them to the plate with the meat.
- Fry the leeks: Add the remaining tablespoon of oil to the pan and fry the sliced leeks (and onions, if using) for a few minutes.
- Make the sauce: Stir in the flour, then slowly add the beef stock and red wine, stirring constantly until the mixture comes to a boil. Add the brown sugar, tomato puree, and season with salt and pepper.
- Marinate the meat: Tip the diced beef and venison into a bowl, add the mustard, olive oil, paprika, and season with salt and pepper. Stir well so all the meat is coated and leave to marinate for at least 30 minutes.
- Combine and bake: Return the browned meat and mushrooms to the pan, add any extra vegetables like potato, carrot, or lentils. Bring the mixture to a boil, then cover and transfer the casserole to the oven.
- Cook in the oven: Let it bake for 1.5 to 2 hours, or until the meat and vegetables are tender.
- Serve: Check the seasoning and serve with mashed potatoes or your favourite side.
Notes
- Choose Quality Meat: Use good quality braising and venison steak for the best flavor. Fresh meat enhances the overall taste of the casserole.
- Marinate Longer: If you have time, marinate the meat for a few hours or overnight. This helps the flavors penetrate deeper, making the meat more tender and tasty.
- Sear the Meat Properly: Make sure to brown the meat well before adding it to the sauce. This step adds depth and richness to the casserole.
- Don’t Skip the Vegetables: Adding vegetables like onions, carrots, and potatoes not only bulks up the dish but also adds layers of flavor.
- Adjust Seasoning Before Serving: Always taste the casserole before serving and adjust the seasoning if needed. A little extra salt or pepper can make a big difference in flavor.
Nigella Venison Casserole