venison casserole

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Cooking receipe to make venison casserole under category Aga Recipes. You may find some video clips related to this receipe below.

venison casserole

675g casserole venison diced

2 onions peeled and sliced

1 clove garlic peeled and crushed

2 tbsp flour

2 tbsp oil

salt and pepper

150m1 stock

300m1 red wine

1 tbsp sage chopped or 1 tsp dried sage

100g button mushrooms

Season the flour with the salt and pepper then toss the diced meat in it.

Heat the oil in a flameproof casserole and cook the onions gently until softened.

Stir in the meat and cook until browned.

Stir in the garlic stock wine and sage.

Bring to the boil cover and transfer to the simmering ovenfor 2 to 3 hours until the meat is tender.

Stir in the mushrooms and return to the ovenfor a further 15 to 20 minutes.

Serve with creamy mashed potatoes.

Venison is now readily available in supermarkets and makes a richly flavoured

casserole. This is an ideal traditional aga dish cooked gently in the simmering ovento give tender meat and a delicious flavour.

Serves 4

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