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Casserole Venison With Beetroot

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Ingredients
  Stewing venison 1 Pound, cut into large cubes (500 Gram)
  Oil 2 Cup (32 tbs) (For Frying)
  Onion 4 Ounce, sliced (125 Gram)
  Allspice berries 1 Teaspoon, lightly crushed
  Cloves 3
  Garlic cloves 2 Large, sliced
  Beetroot 6 Ounce, grated (185 Gram)
  Plain flour 1 Tablespoon
  Robust red wine 1⁄2 Pint (300 Milliliter)
  Port 3 Tablespoon
Directions

Brown the venison in a little oil.
Remove it from the pan and brown the onion well with the spices and garlic.
Add the beetroot and continue cooking over a high heat for another 3 minutes, so that a little of the beetroot is browned too.
Add the flour and cook for 2 minutes, then pour in the wine, stirring well to de-glaze the bottom of the saucepan.
Return the venison to the pan, then cover and simmer gently until the meat is tender, which might take up to 50 minutes.
Stir in the port just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Browned
Dish: 
Soup
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
10 Minutes
Ready In: 
60 Minutes
Servings: 
2

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4.005265
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2449 Calories from Fat 2083

% Daily Value*

Total Fat 236 g362.5%

Saturated Fat 31.3 g156.7%

Trans Fat 0 g

Cholesterol 40.8 mg13.6%

Sodium 82.3 mg3.4%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4.3 g17.2%

Sugars 9.6 g

Protein 52 g103.5%

Vitamin A 0.9% Vitamin C 18%

Calcium 7.8% Iron 45.3%

*Based on a 2000 Calorie diet

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Casserole Venison With Beetroot Recipe