Best Venison Casserole

Best Venison Casserole

By Sportman's Table Chef Published: July 26, 2013

• Yield: 6 Servings
• Prep: 25 mins
• Cook: 1 hr 30 mins
• Ready In: 3 hrs 50 mins

An easy venison casserole that is wild game comfort food at its best.

Ingredients

• 1 lb. onions sliced thick
• 2 lbs. carrots cut into 1/2 in. wheels
• 2 bay leaves
• 3/4 cup white wine vinegar
• 1 5lb. cross cut saddle venison cut into 2 in. cubes
• 3 tbs. flour
• salt amount to taste
• pepper amount to taste
• clarified butter
• 1/2 cup tomato puree
• 3/4 cup red wine
• 1 tsp arrowroot
• 1/2 lemon thinly sliced
• 1/2 cup whipped cream
• parsley amount to taste
• 3 tbs. red currant jelly or use Syrah Fine Wine Jelly From Sportsman's Table, Item #SWJ02

Instructions

1. Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables. Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves. Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tbs. of red currant jelly. Reduce heat, cover and simmer 1 hour. Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Top meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley.
   

• Course: Entrée
• Skill Level: Moderate