Venison casserole

[Baronage-Phase]

 

[Epona]

OMG - after seeing that, I am so glad I have second helping of my own casserole for tonight That looks amazing Lupa

 

[Baronage-Phase]

OMG - after seeing that, I am so glad I have second helping of my own casserole for tonight That looks amazing Lupa

Thanks.. it was really delicious and I've made enough for another few dinners

 

[trabuquera]

^ Liked because venison stew is DEFINITELY one of those foods that improve with every reheating (till about the 5th time maybe.)

 

[AnnO'Neemus]

Bf of mine made one from an Elizabeth David recipe book. I vaguely recall we had it with a side of red cabbage from a recipe that might also have been from the book.

 

[Baronage-Phase]

Day 2 and it's even tastier.
Someone should develop a taste app so that people can share tastes.

 

[Baronage-Phase]

No worries on mixing some sausages with the venison for sure. Make sure you get the meats in flour and sealed before throwing in the casserole.

As for the redcurrant jelly I did this just a few weeks ago in a game stew. Chucked some cranberry sauce in and was fine. Even some raspberry or blackberry jam (seedless ideally).

If no jams then a bit of lemon/lime juice or a few wedges off would do at a push.

I just want to thank you for suggesting BlackBerry jam.
I used blackcurrant conserve and it turned the casserole into something extraordinarily delicious. I only used meat, red onion, mushrooms, stock, some herbs de provence and then a good 2 tablespoons of conserve.
I swear that plates were licked it was that delicious.

I'm down to eating red meat only once in a while. But I'll be counting the days til I get to make this again. It rivaled the best steak dinner I ever had...and that was awesome.. in a non American way.
So thanks for the idea.

 

[Badgers]

I just want to thank you for suggesting BlackBerry jam.
I used blackcurrant conserve and it turned the casserole into something extraordinarily delicious. I only used meat, red onion, mushrooms, stock, some herbs de provence and then a good 2 tablespoons of conserve.
I swear that plates were licked it was that delicious.

I'm down to eating red meat only once in a while. But I'll be counting the days til I get to make this again. It rivaled the best steak dinner I ever had...and that was awesome.. in a non American way.
So thanks for the idea.

Good to hear it

Game meats work best with a sweet component. This thread is inspiring me to make some more stews.

 

[kebabking]

Venison, looking good in every way....