Why You’ll Love This Venison in Red Wine Casserole Recipe
When you first taste this Venison in Red Wine Casserole, you’ll immediately understand why it’s become a favorite in my kitchen.
The rich, tender venison melds beautifully with the deep flavors of red wine, creating a comforting dish that warms you from the inside out.
Each bite offers a delightful balance of savory and slightly sweet notes, thanks to the sage and a hint of red currant jelly.
Plus, the slow-cooking process allows all the ingredients to harmonize, making it perfect for cozy evenings.
Trust me, once you try it, you’ll be hooked and enthusiastic to share!
Ingredients of Venison in Red Wine Casserole
If you’re looking to whip up a cozy, hearty dish that makes your kitchen smell incredible, then you’re in for a treat with this Venison in Red Wine Casserole recipe. The combination of tender venison, rich red wine, and aromatic veggies creates a symphony of flavors that dances on your taste buds.
Plus, the best part? It’s super easy to throw together and then let the oven do all the hard work while you relax. Just imagine curling up with a bowl of this warm, comforting dish after a long day. Sounds delightful, right?
Here’s what you’ll need to gather to make this mouthwatering casserole:
- 2 tablespoons sunflower oil
- 2 lbs venison, cubed shoulder
- 2 tablespoons flour
- 2 onions, chopped
- 2 celery ribs, sliced
- 1 (750 ml) bottle red wine
- 1 beef stock cube
- Water (enough to almost cover the ingredients)
- 1 tablespoon fresh sage
- 1 tablespoon red currant jelly
- Salt and pepper (to taste)
Now, a little note about the ingredients. First off, if you’re not a fan of venison, you could substitute it with beef or lamb, but let’s be real – venison adds a unique flavor that’s hard to replicate.
If you can’t find fresh sage, dried will do in a pinch, but fresh will give you that aromatic kick that makes this dish sing. And don’t skimp on the quality of the red wine; pick one that you’d enjoy sipping on.
After all, if it’s good enough to cook with, it’s good enough to enjoy alongside your meal. So, gather these ingredients, and let’s get ready to create something special!
How to Make Venison in Red Wine Casserole
Making Venison in Red Wine Casserole is like giving yourself a warm hug from the inside out. Start by heating 2 tablespoons of sunflower oil in a large casserole dish over medium heat. Once that oil is shimmering, it’s time to dust up your 2 lbs of cubed venison shoulder with 2 tablespoons of flour. This not only adds a little crunch but helps thicken that luscious sauce later on. Brown the venison on all sides; don’t rush this part. It’s what gives the meat a lovely color and flavor. Just envision the sizzling sound as it cooks—it’s music to a cook’s ears.
Next, toss in 2 chopped onions and 2 sliced celery ribs, letting them mingle with the venison for a few minutes until they soften and become fragrant.
Now comes the fun part: pour in a whole 750 ml bottle of red wine. Yes, that’s right, the entire bottle! Your kitchen will start to smell incredible. To this delightful mixture, add a beef stock cube, a tablespoon of fresh sage (if you can’t find fresh, dried will do), and enough water to almost cover everything. Don’t forget to sprinkle in some salt and pepper to taste. Give it a good stir, then cover with a lid, bringing it to a simmer before transferring it to a low oven set at around 300°F (150°C). Let it bubble away for 2 ½ to 3 hours. Trust me, it’s worth the wait.
As it cooks, your house will fill with aromas that will make your stomach rumble in anticipation. When the time is up, take a moment to taste and adjust the seasoning. You might find it needs a pinch more salt or a smidgen more pepper. It’s all about personal preference.
Serve it warm and cozy with roast potatoes, parsnips, carrots, and peas. Visualize this: a comforting bowl of rich, tender venison in a deep, flavorful sauce. It’s the kind of meal that warms your heart and soul, perfect for those chilly evenings when you just want to curl up and relax. So, go on, dig in—your taste buds will thank you.
Venison in Red Wine Casserole Substitutions & Variations
While I love the classic Venison in Red Wine Casserole, there are plenty of ways to customize the dish to suit your taste or use what you have on hand.
For a different protein, try beef or lamb instead of venison. You can swap out red wine for a robust beer or even a fruity white wine.
If you’re out of sage, thyme or rosemary works well too. Feel free to add root vegetables like carrots or parsnips for extra flavor.
And if you want a touch of sweetness, substitute the red currant jelly with cranberry sauce.
Happy cooking!
What to Serve with Venison in Red Wine Casserole
What pairs well with a hearty Venison in Red Wine Casserole? I love serving it alongside roast potatoes for that crispy texture and comforting flavor.
Roasted parsnips add a sweet touch, while carrots bring a vibrant color to the plate. A side of peas can lighten the dish, balancing the richness of the casserole.
If you want to elevate the meal further, consider a fresh green salad with a tangy vinaigrette.
And let’s not forget about a crusty bread for soaking up the delicious sauce. Trust me, these sides will enhance your dining experience beautifully!
Additional Tips & Notes
To guarantee your Venison in Red Wine Casserole turns out perfectly, I recommend marinating the venison in red wine and herbs for a few hours or overnight. This step enhances the flavor and tenderness of the meat.
Also, don’t skip the flour dusting; it helps create a nice crust. If you prefer a thicker sauce, you can stir in a bit of cornstarch mixed with water towards the end of cooking.
Finally, always taste and adjust the seasoning before serving. Pair it with crusty bread to soak up the delicious sauce, and enjoy a comforting meal!