Marinated Beef and Venison Casserole
A community recipe by dextersmummyNot tested or verified by Nigella.com
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Tip the trimmed meat into a bowl, add the mustard, oil & paprika ans season with salt & pepper. Stir well so all the meat is covered and leave to marinate for at least 30 mins. Pre heat oven to 160c. Heat one tablespoon of oil in a large deep frying pan or casserole dish, brown the meat until golden all over. Using a slotted spoon transfer to a plate. Add the mushrooms and fry for a couple of minutes, transfer to the plate with the meat. Add the remaining oil to the pan, fry leeks (and onions if using) for a few minutes. Add the flour and stir, Add the stock and wine, bring to the boil, stirring. Add the sugar and tomato puree, season with salt & pepper, return the meat and mushrooms to the pan. Add any other veg in chunks at this point. Bring to the boil, cover and transfer to the oven for about 1.5 to 2 hours or until meat and veg is tender. Check seasoning and serve with mash.
Tip the trimmed meat into a bowl, add the mustard, oil & paprika ans season with salt & pepper. Stir well so all the meat is covered and leave to marinate for at least 30 mins. Pre heat oven to 160c. Heat one tablespoon of oil in a large deep frying pan or casserole dish, brown the meat until golden all over. Using a slotted spoon transfer to a plate. Add the mushrooms and fry for a couple of minutes, transfer to the plate with the meat. Add the remaining oil to the pan, fry leeks (and onions if using) for a few minutes. Add the flour and stir, Add the stock and wine, bring to the boil, stirring. Add the sugar and tomato puree, season with salt & pepper, return the meat and mushrooms to the pan. Add any other veg in chunks at this point. Bring to the boil, cover and transfer to the oven for about 1.5 to 2 hours or until meat and veg is tender. Check seasoning and serve with mash.
Introduction
This recipe comes from Dec 09 Country Kitchen magazine, I'm doing it on Boxing Day.
This recipe comes from Dec 09 Country Kitchen magazine, I'm doing it on Boxing Day.
Ingredients
Serves: 4
Metric
Cups
For the Meat
- 350 grams braising steak (trimmed and diced)
- 350 grams venison steak (trimmed and diced - or you could use all beef or all venison)
For the Marinade
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 225 grams closed cup mushrooms (quartered)
- 1 thin, finely sliced leek
- 2 tablespoons flour
- 300 millilitres beef stock (a good one)
- 150 millilitres red wine
- 1 tablespoon soft brown sugar
- 2 teaspoons tomato puree
- any vegetables (you could add extra veg to this - I intend to add some chunks of onion, potato, carrot and some soaked lentils to bulk it up and get veg into the kids!)
For the Meat
- 12⅜ ounces chuck steak (trimmed and diced)
- 12⅜ ounces venison steak (trimmed and diced - or you could use all beef or all venison)
For the Marinade
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 7⅞ ounces closed cup mushrooms (quartered)
- 1 thin, finely sliced leek
- 2 tablespoons flour
- 11 fluid ounces beef broth (a good one)
- 5 fluid ounces red wine
- 1 tablespoon soft brown sugar
- 2 teaspoons tomato puree
- any vegetables (you could add extra veg to this - I intend to add some chunks of onion, potato, carrot and some soaked lentils to bulk it up and get veg into the kids!)
Method
Marinated Beef and Venison Casserole is a community recipe submitted by dextersmummy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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