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Nigella Venison Casserole

Nigella Venison Casserole Recipe
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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.

Find it online: https://britishbakingrecipes.co.uk/nigella-venison-casserole/