Wild Venison Casserole Recipes

VENISON CASSEROLE

Venison casserole image

This venison casserole benefits from long, slow cooking.

Provided by Elizabeth Guy

Yield Serves 8-10

Number Of Ingredients 17

Ingredients

1 tbsp olive oil
25g/1oz butter
2 onions, diced
4 garlic cloves, crushed
4 rashers smoked bacon, chopped
500g/1Ib 2oz chestnut mushrooms, halved
2.5kg/5½lb haunch or shoulder of venison, diced
½ bottle red wine
400ml/14fl oz water
2 beef stock cubes, crumbled
3 tbsp redcurrant jelly
salt and freshly ground black pepper, to taste
50g/2oz cornflour
punnet redcurrants, to decorate
6 sprigs rosemary or thyme, to decorate
new potatoes
wilted spinach

Steps:

Preheat the oven to 150C/300F/Gas 2.
On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.
Add the garlic, bacon and mushrooms and cook for a further minute.
In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.
Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.
Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.
Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants.

VENISON AND WILD RICE CASSEROLE

Venison and Wild Rice Casserole image

Make and share this Venison and Wild Rice Casserole recipe from Food.com.

Provided by Charlotte J

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb venison (cubed)
1/2 cup green pepper
1/2 cup celery (finely diced)
1 garlic clove (minced)
3 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon curry powder (optional)
1 cup raw wild rice
1/2 cup onion (finely diced)
2 cups canned tomatoes
2 tablespoons flour
1 1/4 cups water
1 1/2 teaspoons seasoning salt

Steps:

Dredge venison cubes in flour.
Brown in butter over medium to low heat.
Add onion and garlic and continue cooking about 5 minutes, stirring frequently.
Add remaining ingredients except rice.
Bring to boil.
Add RAW WELL WASHED wild rice and pour in a 2 quart casserole.
Cover and bake at 350 degrees about 1 hour, stirring twice while baking.

Nutrition Facts : Calories 165.8, Fat 7.2, SaturatedFat 4.1, Cholesterol 47, Sodium 169.7, Carbohydrate 15.2, Fiber 2, Sugar 3.1, Protein 10.6

WILD RICE AND VENISON CASSEROLE

Wild Rice and Venison Casserole image

This is a very tasty dish. I just recently found the recipe, again, it fell out of one of my cookbooks. I had it since we got married, think it came from an old hunting magazine. We really enjoyed this.

Provided by Aunt Paula

Categories Deer

Time 1h20m

Yield 3 quarts

Number Of Ingredients 9

Ingredients

1 lb ground venison
1 1/2 cups cooked wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sliced celery
1 cup sliced mushrooms
1 cup water
1 chopped onion
3 tablespoons soy sauce

Steps:

Brown venison in skillet.
Add rest of ingredients and mix well.
Pour into 2 1/2 or 3 quart casserole dish, cover.
Bake in 350° oven for 30 mins.
Uncover and bake for 30 more mins.

CANNED VENISON AND WILD RICE CASSEROLE

Canned Venison and Wild Rice Casserole image

This tastes great with the canned venison. You could also use ground but would have to brown it first.

Provided by barbara lentz

Categories Casseroles

Time 55m

Number Of Ingredients 10

Ingredients

4 c cooked wild rice
1 lb canned venison with juice
2 stalk(s) celery chopped
1 large onion chopped
8 oz mushrooms sliced
3 Tbsp oil
1 can(s) cream of mushroom soup
1/2 c beef stock
1 tsp garlic salt
1/2 c fresh sage chopped

Steps:

1. Preheat oven 350 degrees
2. Layer the rice in a buttered 3 quart casserole dish. Add oil to saute pan. Add onion and celery and cook until tender. Add mushroom and cook until browned. Add the venison.
3. Mix the soup, beef broth and garlic salt together. Pour over venison mixture.
4. Spoon the venison mixture over the rice. Bake covered for 30 min. Garnish with fresh sage and serve,

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