Recipe: Venison and veg casserole
Simple, timeless, healthy... you can't go wrong with a good old venison and veg packed casserole.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sporting-gun.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Saucepan
- Ladle
- Colander
- Spoon
- Plate
Ingredients
- 2 celery Sticks, thickly sliced
- 1 onion chopped
- 2 chunky carrots, halved lengthways then sliced
- 5 bay leaves
- 2 thyme springs, 1 whole and 1 leaves picked
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp plain flour
- 2 tbsp tomato puree
- 2 tbsp Worcestershire sauce
- 2 beef stock cubes, crumbled
- 900g Venison cut into large chunks
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