Venison Casserole

  

October 18, 2014

Venison Casserole 5 0 5 3
  • Prep: 10 mins
  • Cook: 4 hrs
  • 10 mins

    4 hrs

    4 hrs 10 mins

  • Yields: approx 4

Ingredients

500g casserole venison

1/2 cup flour seasoned with 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika and 1tsp mixed herbs

Oil

2 Tbsp tomato paste

1 cup water (or red wine or beef stock)

Potato - 1 large

Kumara (sweet potato) - 1 large

Carrot - 1 large

Peas - 1 cup frozen

Could also use mushrooms, onions, beetroot, corn, celery, broccoli, cauli

Directions

1Cut venison into chunks.

2Blendflour, salt and pepper, paprika and herbs andthen coat venison in this and brown in oil in frying pan.

3Place into slow cooker once browned.

4

5Dice the potato, kumara and carrot.

6

7Add rest of coating mix, tomato paste, water and vegetables except for any frozen vege.

8

9First hour on high and then 3 hours on low.

10

11Add frozen vege and broccoli if using approx 20 minutes before end of cooking.

12

13Thicken prior to serving if required.

Submitted by Nikki

00:00

4 Reviews

Nicola

November 19, 2017

Made again thinking I had venison out of the freezer. It was chicken nibbles! It still was delicious.

Nicola

August 15, 2017

Forgot stars.

Nicola

August 15, 2017

Made this last night and it was delicious! Added about an extra couple of cups of water to cover everything and it didn’t need any thickening. The sauce was amazing and I will definitely make again.

anda Firmin

July 17, 2016

Awesome Recipe 🙂 Kids and Family Loved it – Thanks SO MUCH

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