Venison and cranberry casserole
prep: 30 minutes + 30 minutes to marinate
cook: 1.5 hours
serving: 6
Nutrition Facts
each serving
KCal
265
Carbs
18.6g
fiber
1.4g
Protein
34.2g
Fat
4.8g
Saturates
1.3g
Sugars
10.6g
Salt
0.3g
Fruit/Veg Portion
-
Ingredients
all 13 types- 50g pack dried cranberries
- 3 tbsp port
- 3 tbsp cornflour
- pinch ground allspice
- 1 tsp ground ginger
- freshly ground black pepper
- 900g venison steak, cubed
- 1 tbsp rapeseed oil
- 1 cinnamon stick
- 18 button onions, peeled
- zest and juice 1 orange
- 2 tbsp cranberry sauce
- 450ml low-salt beef/vegetable stock
Directions
4 steps in totalStep 1
Place the dried cranberries in a small bowl with the port and leave to marinate for 30 minutes. Meanwhile, place the cornflour, allspice and ginger into a large food bag, season well and shake to mix.
Step 2
Add the venison to the bag and toss to coat in the flour mixture. Heat the oil in a large casserole dish, add the cinnamon stick and onions and fry for 3 minutes.
Step 3
Add the meat and any remaining flour from the bag and fry for 3–4 minutes until browned.
Step 4
Mix together the remaining ingredients, pour into the casserole dish, bring to the boil, cover and simmer very gently for about 1 hour 20 minutes the meat is tender.
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