I use a beef casserole recipe, but add mushrooms and bacon. Occasionally I will do it in layers. Start with venison (floured and seasoned), then bacon, onions, mushrooms and any vegies if using, keep layering until dish 3/4 full. The I add a mixture of Red Wine, beef stock and seasonings (bay leaf, thyme, parsley or pinch of mixed herbs). Again depends on size of dish but approx ½cup wine, 500mls stock, if needed you can thicken it later. also you can brown off the venison and use the stock and wine to clean the pan.
jessie981,
Mar 30, 1:56am
Sounds yum, thanks.
beaker59,
Nov 14, 3:49am
That's pretty much exactly what I do. You can also use fruit flavours and I use home made plum jam instead of wine but that's just personal taste. Another flavor that works well with venison is juniper berries but not too many.
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