The venison season is ending at the end of March so now is a perfect time to take advantage of this beautiful and flavoursome meat. Some people shy away from venison thinking it is too exotic or expensive an ingredient, but that’s not the case.
Venision is actually no more than beef when in season and is very easy to cook, especially if you add it to a casserole. If you want to wow at a dinner party, without doing to much actual work, a venison casserole is the perfect choice and is very difficult to get wrong!
Serving size 2
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 450 gram venison, cut into strips
- 2 x 400 gram tins tomatoes, chopped
- 200 grams mushrooms, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon salt
- Heat the olive oil in a large frying pan over a medium heat.
- Cook and stir the onion and garlic in the hot oil until the onion is translucent for about five minutes.
- Add the venison to the frying pan and stir until browned.
- Stir the tomatoes, mushrooms, thyme, sage, tarragon and salt into the mixture.
- Cover the frying pan and allow the mixture to simmer for 30–40 minutes.
- Serve with buttery mashed potato.