Venison casserole

Venison casserole

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1kg boned shoulder venison, sinews removed, cubed
2 tablespoons plain flour
2 onions, chopped
2 tomatoes, peeled, seeded and chopped
1 bouquet garni
small piece cinnamon stick
5 pickled walnuts, sliced
freshly ground black pepper
1 teaspoon angostura bitters
190ml dry red wine
salt

Method

  1. Coat meat cubes lightly in flour and place in greased casserole. Arrange onions and tomatoes on top, add bouquet garni, cinnamon stick and walnuts, and season with salt and pepper.
  2. Stir bitters into wine and add to the casserole. Cover lightly and cook in a preheated moderate oven (180°C) for about 2 hours, until tender when pierced with a fork. Discard bouquet garni.
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