Venison casserole with potato and onion bake
3
Points®
Total time: 2 hr 15 min • Prep: 25 min • Cook: 1 hr 50 min • Serves: 4 • Difficulty: Easy
Venison is lean and low in fat making it perfect for this warming casserole, which is served with an economical, tasty potato bake.
Ingredients
Vegetable Oil
1 teaspoon(s)
Back bacon, raw
2 rasher(s), medium, cut into small pieces
Venison haunch, raw
500 g, cut into chunks
Red Wine
150 ml
Fresh Chicken Stock
300 ml
Shallots
12 medium, peeled and halved
Carrots, raw
2 medium, sliced
Thyme, Fresh
1 sprig(s), chopped
Parsley, fresh
1 sprig(s), fresh, chopped
Calorie controlled cooking spray
5 spray(s)
Potatoes, Raw
600 g, peeled and thinly sliced
Onion
1 large, thinly sliced
Salt
1 pinch
Black pepper
⅛ teaspoon(s)
Fresh Chicken Stock
750 ml
Instructions
1
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
2
Heat the oil in a large flameproof casserole dish on the hob and add the bacon, cooking it over a medium-high heat for 1-2 minutes. Add the venison a handful at a time, cooking each handful until seared and browned before adding the next. Pour in the red wine, allowing it to bubble up. Next add the stock, shallots, carrots, thyme and parsley. Bring up to the boil, then cover and transfer to the oven to cook for 1 hour 45 minutes.
3
When the casserole has been in the oven for 30 minutes, prepare the Potato & Onion Bake. Mist a large oblong baking dish with low fat cooking spray and layer the potatoes and onions in the dish, seasoning with salt and pepper as you go, and finishing with a layer of potatoes. Pour in the hot stock. Transfer to the oven and bake above the casserole for 1 hour 15 minutes. Serve with the venison and green vegetables.
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