Mary Berry’s Venison Casserole is a recipe that combines delicious herbs, vegetables, and venison. Prepare and enjoy this warming, soothing, and tasty dish.
What Is Mary Berry Venison Casserole Recipe?
The amazing Mary Berry Venison Casserole includes venison, aromatic veggies, and herbs. It is so-called after the well-known British chef Mary Berry and has a soft, luscious texture. Making this tasty casserole involves two hours and thirty minutes
What Does Mary Berry Venison Casserole Recipe Taste Like?
The Mary Berry Venison Casserole is incredibly delicate because it uses premium venison. Every bite is bursting with flavor. Herbs and aromatic vegetables in this dish produce a delectable symphony. From the earthiness of thyme to the sweetness of carrots and onions, each ingredient adds depth and richness.
Why You’ll Love Mary Berry Venison Casserole Recipe?
Comfort food is embodied in this Mary Berry venison and beef casserole. Despite its flavor, the Mary Berry Venison Casserole is easy to prepare. You’ll love can prepare food at home with easy recipes and basic ingredients.
What is The Best Mary Berry Venison Casserole Recipe?
The doyenne of British cooking, Mary Berry, is praised for her simple yet sophisticated take on classic recipes. She can transform traditional comfort cuisine into something genuinely exceptional, as evidenced by her venison casserole recipe Mary Berry. Tender venison is simmered with a variety of vegetables and herbs in this recipe, making it a rich, savory, and nourishing dinner ideal for chilly nights.
Ingredients Required For Mary Berry Venison Casserole Recipe?
The key ingredients of the venison casserole recipe Mary Berry include venison (cut into chunks), olive oil, bacon (chopped), onions, carrots, celery stalks, garlic cloves, all-purpose flour, red wine, beef or venison stock, tomato, fresh thyme, bay leaves, salt, and freshly ground black pepper.
How To Make Mary Berry Venison Casserole Recipe?
- To brown the venison, place a large casserole dish or Dutch oven over medium-high heat with two teaspoons of olive oil. Add the venison in batches and cook until it browns all over. Place the venison that has browned on a dish.
- Combine the bacon, onions, carrots, celery, and remaining olive oil in the same dish. Simmer until the bacon is crispy and the veggies are tender.
- Place the venison back onto the dish. Once the meat and vegetables are thoroughly coated, stir in the flour. Pour in the red wine and stock after adding the garlic. Add the dark chocolate (if using), thyme, bay leaves, and tomato paste. Add pepper and salt for seasoning.
- After bringing the mixture to a boil, lower the heat, cover it, and simmer the venison gradually for two to three hours, or until it is very soft. Taste and adjust the seasoning.
How To Serve Venison Casserole Mary Berry?
This beautiful casserole is great for entertaining guests or a cozy family lunch or dinner. Serve it with roast potatoes or creamy mashed potatoes.
What To Serve With Venison Casserole Mary Berry?
Serve creamy mashed potatoes or buttery egg noodles alongside Mary Berry Venison Casserole. A green salad, roasted carrots, or parsnips can also be served. Soak up the delicious sauce with some crusty bread.
Mary Berry Venison And Beef Casserole Variations
This casserole works just as well with beef, pork, lamb, lentils, haricots, or other legumes in place of the venison. Select a cut that can be sliced as thinly as the venison in this recipe for the same amount of cooking time.
Alternatively, turn it into a low-and-slow stew by replacing the venison with a lean, rather tough piece of meat and selecting vegetables such as beans, parsnips, carrots, and potatoes that can withstand long cooking times.
Read More: Mary Berry Key Lime Pie Recipe
Pro Tips To Make Perfect Mary Berry Venison And Beef Casserole
- Make The Right Cut. For a casserole that is soft and flavorful, pick deer parts that are suitable for braising or stewing.
- Take the Browning Step without fail. Seared before adding, the deer adds a deeper flavor to the casserole.
- Modify the amount of spice. Add a splash of hot sauce or a sprinkling of chili flakes if you like your casseroles hotter.
- Create a Thick Sauce. Add one tablespoon of cornstarch to one tablespoon of water to thicken the sauce if it’s too thin.
- Give it a break. To allow the flavors to meld, let the stew sit for a few minutes before serving. This will give the meal a uniform flavor.
How To Store Leftover Spiced Venison Casserole Mary Berry?
- Within The Refrigerator. Once the Traditional Mary Berry Venison Casserole has cooled, store it in the refrigerator in an airtight container. To keep it from going bad, store it in the refrigerator for up to three days at a safe temperature.
- Within the freezer. Before freezing the Traditional Mary Berry Venison Casserole in a freezer-safe container or bag, allow it to cool. For up to three months, freeze.
Mary Berry Venison Casserole Recipe
Spiced Venison Casserole Mary Berry Ingredients
- Olive oil: 1 tbsp
- Butter: 25g
- Garlic cloves: 4, diced
- Chestnut mushrooms(chopped): 500g
- Smoked bacon: 4, chopped
- Venison haunch or shoulder: 2.5 kg
- Beef stock cubes: chopped
- Red wine: Half a bottle (400ml)
- Redcurrant jelly: 3 tbsp
- Cornflour punnet redcurrants: 50g
- Salt and freshly crushed black pepper: to taste
- Rosemary or thyme sprigs: 6
Spiced Venison Casserole Mary Berry Instructions
Making the Venison Casserole Recipe by Mary Berry is very simple and easy. You can follow these steps:
Step 1: Set the oven’s temperature to 150°C (300°F), or Gas 2.
Step 2: Heat the butter and olive oil in a sizable covered casserole dish over the burner. Saute the onions until they become soft, but avoid browning them.
Step 3: Add the mushrooms, bacon, and garlic and cook for one more minute.
Step 4: Before adding the venison to the casserole, brown a small amount of it in a skillet. When all the beef is browned, add red wine, water, stock cubes, redcurrant marmalade, salt, and pepper.
Step 5: After bringing to a simmer, thoroughly stir. Place the dish in the center of the oven, covered, and bake for ninety minutes.
Step 6: Remove it from the oven. To make a paste, mix the cornstarch with two tablespoons of water. To thicken the sauce, add as much paste to the casserole as needed; if in doubt, add a little at a time.
Step 7: Place the casserole on top of the stove and boil for about five minutes, or until the gravy has thickened.
Step 8: Garnish with fresh potatoes and wilted greens.
Step 9: Garnish each plate with a cluster of fresh redcurrants and a sprig of rosemary or thyme.
Venison Casserole Recipe Mary Berry Nutrition Facts
- Calories: 250 kcal
- Total fat: 10g
- Cholesterol: 100mg
- Total carbohydrates: 25g
- Protein: 30g
- Sugars: 5g
NOTES
- Nutrition values are an estimate only.
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What Are The Main Differences Between Beef Stew And Venison Casserole?
The type of meat used is one of the main distinctions between beef stew and venison casserole. While beef stew contains beef, which has a milder flavor, venison is leaner and has a distinct flavor.
How Do You Keep The Venison From Hardening While It's Cooking?
Cook venison slowly, either by braising or stewing, to break down the connective tissues and keep it from becoming tough. Tenderizing the meat can also be achieved by marinating it in advance.
Can I Make The Venison Casserole In An Instant Pot Or Slow Cooker?
Of course, you can use an instant pot or slow cooker to make venison casserole. Make the required adjustments to the cooking times and ensure the meat is cooked through and the flavors have combined.
How Can I Make the Venison Casserole's Sauce Thicker?
Use a roux, which is a cooked mixture of flour and fat, or a cornstarch slurry to get the right consistency for thickening the sauce for venison casserole. To prevent lumps, add it gradually while stirring.
Can Cooked Venison Be Reheated?
There isn’t a set rule when it comes to reheating venison. The type of meat and your own preferences will determine the method to reheat your venison.
Conclusion
Aromatic chunks of venison are combined with a hearty mixture of root vegetables, red wine, and fragrant herbs in Mary Berry’s Venison Casserole. The recipe gains depth and complexity from the slow-cooked venison, which becomes amazingly delicate and absorbs the flavors of the sauce enhanced by the addition of bacon.
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