ITALIAN-SPICED VENISON CASSEROLE
This ITALIAN-SPICED VENISON CASSEROLE is sure to impress!
AUTHOR: Mark & Spencer | Cook with M&S
200g baby chestnut mushrooms
300ml red wine
1 tbsp tomato purée
0.5 tsp freshly ground nutmeg
0.5 tsp ground cloves
1 garlic clove
2 tbsp olive oil
750g diced venison
1 tbsp plain flour
25g dried porcini mushrooms
Crush the garlic cloves. Finely chop the onions.
Soak the porcini mushrooms in 400ml boiling water for 20 minutes.
Drain, reserving the soaking liquor, then roughly chop and set aside.
Heat the oven to 140°C/120°C fan/gas 1.
Season the flour with salt and pepper, then toss the venison in the flour.
Heat 1 tbsp of the oil in a large flameproof casserole, add the venison and fry over a medium heat until browned all over.
Remove with a slotted spoon and set aside.
Add the onion, garlic and porcini mushrooms to the pan and cook for 3-4 minutes, until softened.
Stir in the spices and tomato purée and cook for 30 seconds.
Stir in the wine and reserved soaking liquor.
Return the venison to the pan and bring to a gentle simmer.
Cover, transfer to the oven and cook for 1½ hours.
Just before the time is up, heat the remaining oil in a small frying pan and add the chestnut mushrooms.
Fry for 5-6 minutes, turning occasionally until golden.
Stir the mushrooms into the casserole.
Good served with creamy mashed potatoes.
Source, image, credits & more information: Cook with M&S