Save for later

Venison and cranberry casserole

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Try this for a tasty, festive alternative to the usual roast or Christmas dinner.
Serves
6
Prep
30 minutes + 30 minutes to marinate
Cook
1.5 hours
Each 229g serving contains (excludes serving suggestion)
KCal
298
Carbs
24.9g
Fibre
2.1g
Protein
35.6g
Fat
4.8g
Saturates
1.40g
Sugars
16.5g
Salt
0.70g
Portion Fruit & Veg
0
Ingredients
Ingredients
100g pack dried cranberries
3 tbsp port
3 tbsp cornflour
pinch ground allspice
1 tsp ground ginger
freshly ground black pepper
900g venison steak, cubed
1 tbsp vegetable oil
1 cinnamon stick
18 button onions, peeled
zest and juice 1 orange
2 tbsp cranberry sauce
450ml beef/vegetable stock
Method
  1. Place the dried cranberries in a small bowl with the port and leave to marinate for 30 minutes. Meanwhile, place the cornflour, allspice and ginger into a large food bag, season well and shake to mix.
  2. Add the venison to the bag and toss to coat in the flour mixture. Heat the oil in a large casserole dish, add the cinnamon stick and onions and fry for 3 minutes.
  3. Add the meat and any remaining flour from the bag and fry for 3–4 minutes until browned.
  4. Mix together the remaining ingredients, pour into the casserole dish, bring to the boil, cover and simmer very gently for about 1 hour 20 minutes the meat is tender.
Chefs tips
  • Good butchers or supermarkets will sell a range of venison cuts. For this recipe use stewing steak which is usually sold ready cubed. It takes a little longer to cook but is just as tasty and much cheaper than steak. Venison can be used as a lower-fat alternative to beef in most recipes.
  • If you don’t have any port, use red wine instead or just 3 tbsp water or extra stock if you don’t want to use alcohol.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk