[cs_content][cs_section parallax=”false” style=”margin: 0px;padding: 15px 0px 45px;”][cs_row inner_container=”false” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]A simple recipe for a filling slow-cooked dish that warms both your heart and tummy. Venison meat is rich and flavourful, and has lower fat content that other red meat. To best suit your taste, use a red wine of your choice for this recipe — it should be good enough for you to drink. Serve with creamy mashed potato, or green vegetables like spinach or cabbage, or even pasta.
This recipe can be cooked in advance, if you wish to bring it to your family dinners. Just reheat the casserole for around 40 minutes, adding stock to the sauce in case it becomes too thick.[/cs_text][x_custom_headline level=”h2″ looks_like=”h4″ accent=”true”]Ingredients[/x_custom_headline][cs_text]Serves: 6
- 500 ml red wine
- 2 cm sprig of rosemary
- 2 tsp peppercorns
- 2 pieces of bay leaves
- 1 kg venison, cut into cubes
- 1 Tbsp vegetable oil
- 4 medium onions, thinly sliced
- 2 Tbsp flour
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 4 medium carrots, chopped
- Chopped parsley, for garnish
[/cs_text][x_custom_headline level=”h2″ looks_like=”h4″ accent=”true”]Directions[/x_custom_headline][cs_text]Preparation: 8 Hours
Cooking Time: 4 Hours[/cs_text][cs_text]
1. In a large bowl, combine red wine, rosemary, peppercorns, and bay leaves. Mix in the venison cubes and place in the refrigerator to marinate for several hours or overnight.
2. In a pot, heat the vegetable oil and sauté the onions until soft and translucent.
3. Remove the venison meat from the marinade and pat them dry with kitchen paper. Set aside the marinade.
4. In a separate bowl, mix the flour, salt, and black pepper. Coat the venison with this mixture, making sure all sides are well-covered.
5. Preheat oven to 140 degrees Celsius (284 degrees Fahrenheit).
6. Take out the onions from the pot, set aside. In the same pot, brown the venison in small batches, around 6 cubes at a time, while adding more oil or knob of butter if needed.
7. When the venison has been browned, put all of the meat in a casserole dish. Add the onions and chopped carrots. Pour the marinade over the meat and vegetables.
8. Cover the casserole with a lid and place inside the preheated oven. Cook the venison and vegetables for 3 to 4 hours, or until meat is tender and falls apart when nudged with a fork.
9. Garnish with chopped parsley.