Venison Casserole With Dumplings Recipes

HUNTER'S VENISON CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
• Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
• Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
• Bake, uncovered, in preheated oven until set, about 20 minutes.

VENISON CASSEROLE

Steps:

• Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables.
• Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves.
• Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour.
• Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley.

VENISON CASSEROLE WITH DUMPLINGS

Steps:

• Warm oil in frying pan. Sprinkle flour over venison before browning, remove from pan and put to one side.
• Add more oil to frying pan. When warm -add leeks, garlic and gently simmer for 5mins.
• Add red wine
• Dissolve stock into 300ml boiling and add to frying pan
• Add venison back into pan with bay leaf and rosemary
• Place everything into a ovenproof dish with lid. Place in pre-heated oven at 150/120 fan for three hours
• After 2.75 hours Rub chilled butter into flour, add herbs and 150ml water to make dough. Roll into Ping-Pong ball size balls and place around dish (see picture). Remove lid. Return to oven for 20 mins.
• Finally place pan under grill to brown the dumplings. Serve and enjoy!

VENISON DUMPLING STEW

Steps:

• In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add the bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes., For dumplings, in a large bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until a toothpick inserted in the center comes out clean.

VENISON MOSTACCIOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
• Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
• Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
• Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.

VENISON STEW WITH DUMPLINGS

Steps:

• Put your cubed venison in a large bowl, add salt and pepper and enough flour to coat the meat.
• Melt the butter in a large pot, add the vegetable oil, then the onion and then deeply brown the meat.
• Throw in your celery and carrots, garlic, Season All and bay leaf, add enough water to cover.
• Stir well and then cover, simmer for 2 hours, stirring occasionally.
• When the timer goes off, take the biscuits and tear them into pieces, drop the pieces into the stew.
• Cook uncovered on medium heat for 10 minutes.
• Cook covered on medium heat for 10 minutes.