How To Make Hunter’s Venison Casserole Recipe
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 1.5 pounds of venison, cut into cubes
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves of garlic, minced
- 1 cup of red wine
- 2 cups of beef broth
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper, to taste
Instructions
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Preheat the oven to 325°F (163°C).
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In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison cubes and sear until browned on all sides. Remove from the pot and set aside.
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In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
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Add the red wine and simmer for 2 minutes, scraping the bottom of the pot to loosen any browned bits.
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Return the venison to the pot and add the beef broth, tomato paste, thyme, rosemary, salt, and pepper. Stir to combine.
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Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
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Cook for 2 hours, or until the venison is fork-tender.
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Remove from the oven and serve hot.
Nutrition
- Calories : 380kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 98mg
- Sodium : 703mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 42g
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