Beef / Pork

Slow cooked venison casserole is for Dinner.

Slow cooked venison casserole takes 20 minutes to prepare.

Slow cooked venison casserole takes 240 minutes to cook.

Slow cooked venison casserole makes 3 servings.

The ingredients for Slow cooked venison casserole are:

Ingredients:


200g venison steak
1 large onion, chopped
1 large carrot, chopped
1 cup of sliced mushrooms
1 medium parsnip, chopped
1 beef stock cube made up to a large cup with 200g water
1 teaspoon rape seed oil (canola)
1 tablespoon rice flour

Here is how you make Slow cooked venison casserole:

1. Heat the oil in a non-stick wok or frying pan and brown the meat. Remove the meat with a slotted spoon and keep hot.2. Sweat the onions in the remaining oil for a few minutes before adding the rest of the vegetables. Stir fry for a few minutes.3. Add the stock and bring to the boil. 4. Meanwhile, toss the meat in the rice flour and add to the pan once the stock has boiled.If you are using a slow cooker, make sure it is pre-heated to high before adding the casserole. Once the food has returned to boiling, turn the control to auto and leave to cook for 4 hours.If using the oven, heat it to 200 degrees C and make sure the casserole is still boiling before you turn it down to 120 degrees C. Leave to cook for 4 hours.Serves 3 hungry adults.Serve with mashed potato, couscous or rice.Number of Servings: 3Recipe submitted by SparkPeople user VHAIRI.

The nutritional information for Slow cooked venison casserole is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 215.1

• Total Fat: 3.6 g
• Cholesterol: 52.7 mg
• Sodium: 220.8 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 4.0 g
• Protein: 24.3 g

The dietary needs meet for Slow cooked venison casserole is Low Fat