Description
Discover how to make a delicious Venison & Mushroom Casserole with this easy recipe. Perfect for cozy dinners, learn the secrets to a flavorful dish!
Ingredients
- 2 pounds venison (900 grams)
- 1 tablespoon olive oil (15 milliliters)
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (225 grams)
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste (30 grams)
- 2 cups beef broth (480 milliliters)
- 2 tablespoons all-purpose flour (16 grams)
- 1/4 cup water (60 milliliters)
- 1 cup frozen peas (150 grams)
Instructions
- Preheat oven to 350°F (175°C).
- Cut venison into bite-sized pieces.
- Heat olive oil in a large ovenproof pot over medium-high heat.
- Add venison to the pot and brown on all sides.
- Remove venison from the pot and set aside.
- Add onion and garlic to the pot and sauté until softened.
- Add mushrooms, carrots, and celery to the pot and cook for 5 minutes.
- Stir in dried thyme, rosemary, salt, and black pepper.
- Add tomato paste and mix well with the vegetables.
- Return venison to the pot and stir to combine.
- Pour in beef broth and bring to a simmer.
- In a small bowl, mix flour with water until smooth.
- Add flour mixture to the pot and stir to thicken the sauce.
- Cover the pot with a lid or foil.
- Transfer the pot to the preheated oven.
- Bake for 1.5 hours or until venison is tender.
- Remove the pot from the oven and stir in the frozen peas.
- Return the pot to the oven and bake for an additional 10 minutes.
- Remove from oven and let it rest for a few minutes before serving.
Notes
- For a more robust flavor, try using instead of beef broth.
- Add extra vegetables like potatoes or parsnips to enhance the stew’s texture.
- Serve the venison stew over creamy mashed potatoes or buttered noodles for a heartier meal.
