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Venison and cranberry casserole

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Venison and cranberry casserole
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
265
Carbs
18.6g
Fibre
1.4g
Protein
34.2g
Fat
4.8g
Saturates
1.3g
Sugars
10.6g
Salt
0.3g
Fruit/Veg Portion
0
Ingredients

Ingredients

50g 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 rapeseed oil
1 cinnamon stick
18 button onions, peeled
zest and juice 1 orange
2 tbsp cranberry sauce
450ml low-salt beef/vegetable stock
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Method

Recipe 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.
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