Wild Venison Casserole Recipes
HUNTER'S VENISON CASSEROLE
This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.
Provided by stef k
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g
SUCCULENT BRAISED VENISON
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
Provided by Nick Nairn
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
'18 HOUR' WILD VENISON CASSEROLE
Serves: 5 An authentic French recipe from Brasserie Blanc, inspired by Raymond Blanc's home cooking.
Provided by Martell
Categories cocktail
Time 5m
Yield one or more
Number Of Ingredients 17
Steps:
- Place all the ingredients into a large casserole dish with a lid, making sure that the wine is still warm when you pour it over.
- Cover and allow to marinate overnight.
- Place in to a colander and allow to drain for a minimum of two hours until completely dry, reserving the marinade.
- Sauté the diced meat in the rapeseed oil, a single layer at a time, until golden (approx. 6 minutes).
- Place in a colander to drain any fat.
- Return the fat to the pan and add the mirepox (diced veg) from the marinade.
- Cook until caramelised.
- Place into the colander with the meat and drain.
- Add the browned flour and salt to the sauté pan.
- Gradually add the wine from the marinade, stirring constantly to avoid lumps.
- Simmer for 30 minutes and then pass through a fine sieve.
- Reduce the sauce down until you have about 450ml, and reserve.
- Place the venison, mushrooms and cooked veg into a clean casserole dish.
- Add the sauce, cover with a well fitting lid.
- Slow-cook overnight (at least 18 hours) at 70°C
- Serve in chunky bowls with creamy mash, and extra-braised winter veg if desired.
VENISON AND WILD RICE CASSEROLE
Make and share this Venison and Wild Rice Casserole recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dredge venison cubes in flour.
- Brown in butter over medium to low heat.
- Add onion and garlic and continue cooking about 5 minutes, stirring frequently.
- Add remaining ingredients except rice.
- Bring to boil.
- Add RAW WELL WASHED wild rice and pour in a 2 quart casserole.
- Cover and bake at 350 degrees about 1 hour, stirring twice while baking.
Nutrition Facts : Calories 165.8, Fat 7.2, SaturatedFat 4.1, Cholesterol 47, Sodium 169.7, Carbohydrate 15.2, Fiber 2, Sugar 3.1, Protein 10.6
WILD RICE AND VENISON CASSEROLE
This is a very tasty dish. I just recently found the recipe, again, it fell out of one of my cookbooks. I had it since we got married, think it came from an old hunting magazine. We really enjoyed this.
Provided by Aunt Paula
Categories Deer
Time 1h20m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Brown venison in skillet.
- Add rest of ingredients and mix well.
- Pour into 2 1/2 or 3 quart casserole dish, cover.
- Bake in 350° oven for 30 mins.
- Uncover and bake for 30 more mins.
WILD VENISON CASSEROLE.
Venison marinated in red wine and olive oil and slow-cooked with Black Beluga Lentils.
Provided by donahilaria
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- The day before, mix together the marinade ingredients and add the cubed venison to the mixture. Leave this, covered, in the fridge overnight.
- The next day, fry the onions in a little olive oil, add the marinated venison chunks bit by bit and fry until they have changed colour. Transfer these to a casserole dish and add the marinade. Lower the heat to allow the meat to cook very slowly. Meanwhile . . .
- Wash the Beluga lentils in cold water then put them in a saucepan and add water just to cover them. Cook them until they are almost soft. Drain them, reserving the liquid they have cooked in as you may need to add some to the casserole if it looks a little dry at any time during its hour of slow cooking.
- Add the carrot chunks to the casserole.
- Put the lid on the casserole and transfer to a cool oven - Electricity: 140 deg.C, Fan oven: 120 deg.C, Gas 1 - for about one hour, or until the carrots and meat are tender. Check on the casserole at half time and if the liquid seems low, add some of the water the lentils were cooked in.
- The casserole should be quite rich when cooked, so serve with a plainly cooked green vegetable and rice or potatoes.
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