Description
Nigella’s Venison Casserole is a slow-cooked stew made with tender venison, hearty root vegetables, and a rich, wine-based sauce. The venison becomes melt-in-your-mouth tender as it cooks slowly, while the vegetables add texture and sweetness. The dish is finished with fresh herbs that give it an aromatic boost, making it a perfect dish for dinner parties or a cozy family meal.
Ingredients
- Venison (1 kg / 2.2 lbs): Diced into bite-sized pieces, ideal for slow cooking.
- Red wine (300ml / 1¼ cups): Adds richness and depth to the dish.
- Beef or venison stock (500ml / 2 cups): Provides the liquid base and enhances the flavor.
- Carrots (2 large): Peeled and chopped, adding natural sweetness.
- Onions (2 large): Finely chopped, providing a flavorful base.
- Celery stalks (2): Sliced, adding crunch and flavor.
- Garlic cloves (3): Minced for aromatic depth.
- Bay leaves (2): For an earthy aroma.
- Fresh thyme (a few sprigs): Adds fragrant herbal notes.
- Tomato paste (2 tbsp): Thickens the sauce and adds a rich flavor.
- Olive oil (2 tbsp): For browning the venison and sautéing the vegetables.
- Flour (2 tbsp): To coat the venison and help thicken the sauce.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Prepare the Venison and Vegetables:
- Coat the venison: Toss the venison in flour, seasoned with salt and pepper, to help brown the meat and thicken the sauce.
- Brown the venison: Heat olive oil in a frying pan over medium-high heat. Brown the venison on all sides, then transfer to a slow cooker or casserole dish.
2. Sauté the Vegetables:
- Cook the vegetables: In the same pan, sauté the onions, garlic, carrots, and celery for 5-7 minutes until softened. Stir in the tomato paste and cook for another minute before transferring the vegetables to the slow cooker.
3. Add the Wine and Herbs:
- Add the wine and stock: Pour the red wine and beef stock over the venison and vegetables. Add the bay leaves and thyme, stirring everything together.
- Season: Adjust the seasoning with salt and pepper as needed.
4. Slow Cook the Venison:
- Cook low and slow: Cover the slow cooker or casserole dish and cook on low for 6-8 hours (or on high for 4-5 hours). Alternatively, bake in a 150°C (300°F) oven for 3-4 hours. The venison should be tender and the sauce thickened.
5. Serve:
- Remove the bay leaves and thyme sprigs before serving. Serve hot with mashed potatoes, crusty bread, or your favorite side dish.