Nigella Venison Casserole combines tender braising and venison steaks with a rich sauce made from Dijon mustard, red wine, and beef stock. This hearty dish requires 2 hours and 30 minutes total time and serves 4.
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🧡 Why You’ll Love This Venison Casserole Recipe:
- resh Taste: It combines crisp runner beans with tangy vinegar and sweet spices.
- Versatile Use: Great for sandwiches, cheese, or main dishes.
- Nutritious: Full of vitamins and fiber from the beans.
❓ What Is Nigella Venison Casserole Recipe?
Nigella Venison Casserole is a savory dish made with marinated venison and beef, cooked with mushrooms, leeks, stock, wine, and vegetables. It’s slow-cooked until tender and flavorful.
🍖 Nigella Venison Casserole Ingredients
For the meat
- 350 grams of braised steak (trimmed and diced)
- 350 grams venison steak (trimmed and diced – or you could use all beef or all venison)
For the marinade:
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 225 grams closed cup mushrooms (quartered)
- 1 thin, finely sliced leek
- 2 tablespoons flour
- 300 millilitres of beef stock (a good one)
- 150 millilitres red wine
- 1 tablespoon soft brown sugar
- 2 teaspoons tomato puree
- any vegetables (you could add extra veg to this – I intend to add some chunks of onion, potato, carrot, and some soaked lentils to bulk it up and get veg into the kids
🍲 How To Make Nigella Venison Casserole
- Put the trimmed meat into a bowl. Add mustard, oil, and paprika. Season with salt and pepper. Mix well so the meat is coated, and let it marinate for at least 30 minutes.
- Set your oven to 160°C (320°F) so it’s ready for cooking.
- Heat 1 tablespoon of oil in a large frying pan or casserole dish. Brown the meat until golden all over. Remove the meat with a slotted spoon and place it on a plate.
- In the same pan, add the mushrooms and cook for a couple of minutes. Transfer the mushrooms to the plate with the meat.
- Add the remaining oil to the pan. Cook the leeks (and onions if using) for a few minutes. Stir in the flour, then add the stock and wine. Bring to a boil, stirring frequently.
- Stir in sugar and tomato puree. Season with salt and pepper. Return the meat and mushrooms to the pan. Add any other vegetables in chunks.
- Bring everything to a boil. Cover and place in the oven for 1.5 to 2 hours, or until the meat and vegetables are tender. Check the seasoning and serve with mashed potatoes.
💭 Recipe Tips
- Marinate Well: Let the meat marinate for at least 30 minutes to absorb flavors. For even better results, marinate overnight.
- Brown the Meat: Ensure the meat is browned thoroughly to develop a rich, deep flavor.
- Use Good Stock: Opt for a high-quality beef stock for a richer taste. Homemade stock is ideal if available.
🥗 What To Serve With Venison Casserole?
Serve Venison Casserole with Potato Salad, Cauliflower Soup, Savoury Muffins, Sausage Rolls,Salt And Vinegar Potatoes,Courgette Fritters, Cauliflower Cheese,Chicken Biryani, Sardine Pasta, or Lamb Ragu.
🎚 How To Store Leftovers Venison Casserole?
- In the fridge: Store leftovers venison casserole in an airtight container for 3 days.
- In the freezer: Freeze leftovers venison casserole in an airtight container for 3 months.
🥵 How To Reheat Leftovers Venison Casserole?
- In the oven: Reheat leftovers venison casserole for 3 minutes at 350°F.
- In the microwave: Heat leftovers venison casserole on high for 3-4 minutes, stirring halfway.
- On the stove: Warm leftovers venison casserole over medium heat for 10 minutes, stirring occasionally.
- In the air-fryer: Reheat leftovers venison casserole for 5 minutes at 350°F.
FAQ’S:
Can I Use White Wine Instead Of Red Wine?
Yes, you can substitute white wine, but it will give the casserole a lighter, less robust flavor compared to red wine.
Can I Use Frozen Vegetables?
Frozen vegetables can be used, but they should be added towards the end of cooking to avoid overcooking.
How Can I Make The Casserole Thicker?
To thicken the casserole, simmer it uncovered to reduce the liquid. You can also mix 1-2 tablespoons of flour or cornstarch with a bit of water and stir it into the casserole.
How Can I Make The Casserole Spicier?
Add extra spices such as cayenne pepper, red pepper flakes, or a dash of hot sauce to increase the heat level. Adjust to taste during cooking.
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Nigella Venison Casserole Nutrition Fact
- Calories: 154cals
- Total Fat: 2.5g
- Saturated Fat: 0g
- Trans Fat: 0g
- Monounsaturated Fat: 0g
- Polyunsaturated Fat: 0g
- Total Carbs: 20g
- Net Carbs: 18g
- Dietary Fiber: 3g
- Total Sugars: 5g
- Added Sugars: 0g
- Protein: 15g
- Cholesterol: 48mg
- Sodium: 527mg
- Calcium: 33mg
- Iron: 2.5mg
- Potassium: 575mg
Nigella Venison Casserole
Description
Nigella Venison Casserole combines tender braising and venison steaks with a rich sauce made from Dijon mustard, red wine, and beef stock. This hearty dish requires 2 hours and 30 minutes total time and serves 4.
Ingredients
For the meat
For the marinade:
Instructions
- Put the trimmed meat into a bowl. Add mustard, oil, and paprika. Season with salt and pepper. Mix well so the meat is coated, and let it marinate for at least 30 minutes.
- Set your oven to 160°C (320°F) so it’s ready for cooking.
- Heat 1 tablespoon of oil in a large frying pan or casserole dish. Brown the meat until golden all over. Remove the meat with a slotted spoon and place it on a plate.
- In the same pan, add the mushrooms and cook for a couple of minutes. Transfer the mushrooms to the plate with the meat.
- Add the remaining oil to the pan. Cook the leeks (and onions if using) for a few minutes. Stir in the flour, then add the stock and wine. Bring to a boil, stirring frequently.
- Stir in sugar and tomato puree. Season with salt and pepper. Return the meat and mushrooms to the pan. Add any other vegetables in chunks.
- Bring everything to a boil. Cover and place in the oven for 1.5 to 2 hours, or until the meat and vegetables are tender. Check the seasoning and serve with mashed potatoes.
Notes
- Marinate Well: Let the meat marinate for at least 30 minutes to absorb flavors. For even better results, marinate overnight.
Brown the Meat: Ensure the meat is browned thoroughly to develop a rich, deep flavor.
Use Good Stock: Opt for a high-quality beef stock for a richer taste. Homemade stock is ideal if available.