Venison Casserole
Recipe Number: 147
Contributor:
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Serves:
6
Calories Per Serving:
Preparation Time: 25 mins
Difficulty: Average
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| Ingredients: |
1 pound Vidalia or sweet type onions, thickly sliced
2 pounds carrots, scraped and cut into 1/2-inch pieces
2 bay leaves
3/4 cup white wine vinegar
1 (5-pound) cross-cut saddle venison, cut into 2-inch cubes
3 tablespoons flour
Salt
Pepper
Clarified butter
2 Tablespoons Butter
1 small can tomato paste (unseasoned |
1/3 cup water
3/4 cup red wine
2 tablespoons plus 2 teaspoons red currant jelly
1 teaspoon arrowroot
1/2 lemon, juiced
1 lemon, thinly sliced for garnish
1/2 cup whipped cream for garnish
Parsley, finely chopped for garnish (optional)
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| Cooking
Instructions: |
Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables. Mix meat and vegetables with flour and season with salt and pepper. Heat clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves. Add 2 Tablespoons butter and tomato paste to another small saucepan and heat slowly until browned. Stir in 1/3 cup water. Add tomato paste mixture to meat and vegetables.
Add red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour. Discard bay leaves. Transfer meat and vegetables to heated serving dish. Mix arrowroot with 2 or 3 Tablespoons water. Add to boiling gravy to thicken. Do NOT boil after adding arrowroot. Remove from heat. Add lemon juice. Spoon gravy over meat and vegetables and garnish with lemon slices, cream and remaining jelly. Dust with parsley, if desired. |
| Additional
Comments: |
Prep Time: 25 minutes
Marinade Time: 8 hours
Cook Time: 1 hour 30 minutes
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