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Venison and Orange Casserole

Venison and Orange Casserole

3 tbsp oil

675g (1½ lb) stewing venison, cut into 2.5cm (1 inch) cubes

2 medium onions, chopped

2 cloves of garlic, crushed

2 tbsp wholemeal flour

300ml (½ pint) beef stock

2 oranges, grated zest and juice

1 tbsp tomato purée

5 tbsp brandy

1 tbsp black treacle

Salt and black pepper

175g (6 oz) mushrooms, thickly sliced

Orange wedges

Chopped parsley

Serves 4

Heat 2 tbsp of the oil in an AGA cast iron casserole and fry the meat in batches until browned, place to one side. Add the remaining oil to the casserole and sauté the onion and garlic for 2-3 minutes. Stir in the flour and cook for 1 minute. Gradually blend in the stock, orange zest and juice, tomato purée, brandy and treacle, stir well. Return the meat and juices to the casserole and season. Bring the contents to the boil and simmer for 5 minutes, cover with the lid.

2, 3 and 4-oven AGA
Transfer to the Simmering Oven for 2 hours or until the meat is tender. Then stir in the mushrooms and return to the Simmering Oven for a further 30 minutes.

Conventional cooking
Cook on the hotplate then transfer to the oven at 140°C (275°F), fan oven 120°C, Gas Mark 1 for 2 hours or until the meat is tender. Then stir in the mushrooms and simmer for a further 30 minutes. Check seasoning and garnish with orange and sprinkle with chopped parsley.


If you like this recipe, you may also like Pork and Butternut Squash Casserole



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