Venison Casserole
Simple slow-cooker venison casserole with red wine, smoked bacon and mushrooms, enriched at the end with dark chocolate. Serves 4.
🍳 Cook: 480 min
Ingredients
| 1 tbsp | 15 ml | olive oil |
| 500 g | casserole venison | |
| 1 | medium onion, finely sliced | |
| 1 | large clove of garlic, finely sliced | |
| 50 g | smoked bacon offcuts or 2 rashers smoked bacon, diced | |
| 200 g | button mushrooms | |
| 200 ml | red wine | |
| 1 | beef stock cube, crumbled | |
| 1 tbsp | 15 ml | redcurrant jelly |
| — | boiling water | |
| 4 heaped tsp | cornflour (at the end of cooking) | |
| 4 | dark chocolate cubes | |
| — | salt and pepper, to taste |
Instructions
Serves 4
- Fry the cubed venison in the olive oil in batches to brown it. When brown, place in the warming slow cooker.
- Fry the onion, garlic, bacon and mushrooms in the pan after the venison. When it begins to brown or catch, add the wine, stock cube and redcurrant jelly. Bring to the boil and pour into the slow cooker.
- Top up with about 200ml boiling water so the meat is just peeking out. Stir, cover, and leave on Auto for about 6-8 hours.
- When ready to eat, pour back into the pan you used to fry everything in (if still available). Mix a little water into the cornflour until it is the consistency of double cream and stir into the simmering stew to thicken.
- Melt the chocolate into the sauce (mainly done to win the kids over admittedly), check the seasoning and serve with mashed potato, or pasta if you think you'll still need additional help winning the kids over!