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- Venison Casserole with Root Vegetable Mash
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Search results for 3 sprigs of thyme
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Search results for 150 g of cranberry sauce, plus extra to serve
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Search results for 1 echalion shallots, halved, thinly sliced
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Search results for 500 g of diced venison
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Search results for 50 g of carrots, peeled, chopped into 1cm cubes
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Search results for 2 celery sticks, thinly sliced
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Search results for 250 ml of chicken stock
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Search results for 80 g of butter
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Ingredients
- 180 ml of vegetable oil, plus extra for frying
- 2 bay leaves
- 3 sprigs of thyme
- 5 g of sage, leaves only, finely chopped
- 40 g of plain flour
- 150 g of cranberry sauce, plus extra to serve
- 200 g of butternut squash, peeled, cut into 2cm chunks
- 200 g of swede, peeled, chopped into 2cm chunks
- 200 g of parsnips, peeled, cut into 2cm chunks
- 1 echalion shallots, halved, thinly sliced
- 1 clove of garlic, grated or crushed
- 500 g of diced venison
- 50 g of carrots, peeled, chopped into 1cm cubes
- 2 onions, halved, finely chopped
- 2 celery sticks, thinly sliced
- 250 ml of chicken stock
- 150 ml of red wine
- 80 g of butter