Description
Rich, hearty Venison Casserole beckons with rustic French countryside charm, blending tender wild game and robust seasonal vegetables. Comforting winter flavors meld together, inviting you to savor each deeply satisfying spoonful of this classic countryside dish.
Ingredients
Scale
Meat:
- 350 grams (12.35 ounces) braised steak, diced
- 350 grams (12.35 ounces) venison steak, diced
Vegetables and Aromatics:
- 225 grams (7.94 ounces) mushrooms, quartered
- 1 leek, thinly sliced
- 1 onion, chopped (optional)
- 2 carrots, chopped (optional)
- 2 potatoes, diced (optional)
- 50 grams (1.76 ounces) soaked green lentils (optional)
Liquids and Seasonings:
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 2 tablespoons flour
- 300 milliliters (10.14 fluid ounces) beef stock
- 150 milliliters (5.07 fluid ounces) red wine
- 1 tablespoon soft brown sugar
- 2 teaspoons tomato puree
Instructions
- Toss venison chunks with robust Dijon mustard, aromatic olive oil, smoky paprika, kosher salt, and cracked black pepper. Allow flavors to meld for half an hour at room temperature.
- Heat oven to 160°C, positioning rack in lower-middle section.
- In heavy cast-iron skillet, sear marinated meat until golden-brown exterior develops. Transfer browned pieces to waiting casserole dish.
- Quickly caramelize sliced mushrooms in same pan until edges turn crispy and golden. Reserve alongside meat.
- Gently sweat leeks and optional onions in remaining pan drippings until translucent and fragrant.
- Dust vegetables with flour, stirring continuously for two minutes to eliminate raw flour taste.
- Deglaze pan with robust red wine and rich beef stock, scraping accumulated flavor bits from bottom.
- Incorporate tangy tomato puree and hint of sugar, creating complex sauce base.
- Reunite seared meat, mushrooms, and optional additional vegetables into liquid mixture.
- Cover casserole with tight-fitting lid, transferring to preheated oven.
- Slow-roast for approximately 90 minutes until venison becomes exceptionally tender.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve piping hot with rustic accompaniments.
Notes
- Maximize meat tenderness by marinating venison in acidic ingredients like wine or vinegar to break down tough fibers and enhance flavor profile.
- Choose fresh, firm mushrooms and slice them uniformly to ensure even cooking and consistent texture throughout the casserole.
- Adjust liquid quantities when substituting meat types to maintain optimal moisture; leaner meats might require additional stock or wine to prevent dryness.
- Consider low-carb alternatives like cauliflower rice or zucchini noodles as complementary side dishes for those following ketogenic or paleo dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 54 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 303 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 80 mg