Peggis Layered Venison Casserole Food

PEGGI'S LAYERED VENISON CASSEROLE

Steps:

• 1. Brown ground burger, onions & celery together.
• 2. Add garlic powder & celery salt. Drain.
• 3. Grease or spray a deep casserole dish. Next, slice the potatoes about 1/4' thick. Add a layer of potatoes to the bottom of the dish. Salt & pepper them.
• 4. Next, spread 1/2 of the burger mixture on top of potatoes.
• 5. Now, add another layer of potatoes on top of that. Salt & pepper.
• 6. Put the remaining burger mixture on top of that.
• 7. Drain green beans really good. Place on top of the last layer.
• 8. Spread on sliced mushrooms next.
• 9. Mix soups together.
• 10. Spread on top of the last layer. Do not add any water to this, as it makes its own juice.
• 11. Run a fork down through casserole in about 4 different places, just so soups can seep down through it.
• 12. Cover with lid or aluminum foil. Bake at 350 degrees for about 45 minutes or until you can stick a sharp knife down through casserole and the potatoes are done.
• 13. Then add on the French fried onions and leave uncovered.
• 14. Bake another 15 minutes or until onions start to brown. Remove from oven and let stand, uncovered, for about 15 minutes before serving. **I serve this with homemade rye bread & it is a meal in itself.

HUNTER'S VENISON CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
• Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
• Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
• Bake, uncovered, in preheated oven until set, about 20 minutes.

VENISON CASSEROLE

Steps:

• Turn on the oven to 170c.
• Melt half the butter in a large lidded casserole.
• Fry the finely diced onion, celery and garlic until softened.
• Add the mushrooms (halved or quartered), borlotti beans and carrots and fry for a further two minutes.
• Add the flour and stir until the butter is absorbed by the flour and the contents of the pan are coated, cook for another two minutes.
• Add the red wine, chopped herbs, bay leaf, redcurrant jelly and crumble in the stock cube, add salt and pepper to taste, stir well leave to simmer.
• Melt the remaining butter in a small frying pan and brown the cubed venison, this should be done as briefly as possible so that the meat does not lose it's tenderness.
• Add the meat to the casserole, put the lid on and place in the middle of the oven.
• After half an hour turn the oven down to 130c and leave to cook for 2-3 hours, check periodically and add more water if needed.

VENISON CASSEROLE

Steps:

• Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables.
• Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves.
• Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour.
• Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley.

HILARY'S WILD VENISON CASSEROLE

Steps:

• Place the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions; cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils.
• Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid.
• Bake in the preheated oven until the venison is very tender, about 1 hour.

VENISON AND PRUNE CASSEROLE

Steps:

• Marinate the venison overnight in 300ml of wine and the thyme.
• The next day, preheat the oven to 150C/gas 2.
• In a heavy-based pan, heat a third of the butter and gently fry the onions, bacon and rosemary for 10 minutes.
• Tip the meat into a colander over a bowl in the sink, saving the marinade, and season well. Set the marinade aside and scatter the flour on the meat and toss lightly.
• Set aside the oniony-bacon mix, leaving the bacon fat in the pan. Add the meat to the pan and fry on a medium heat, stirring regularly.
• Add the carrots, prunes and garlic and fry until you can smell the garlic. Tip the onions and bacon back in and pour in the second glass of red wine and the leftover marinade.
• Bring to the boil, then pour in the stock to submerge the meat. Season, add the bay leaves, then cook in the oven for 2 1/2 hours. The meat is done when it is very tender but still holding its shape.
• About 45 minutes before serving, put the spuds on the boil and drain and mash when soft. Melt the rest of the butter in the milk and warm the chopped chestnut pieces in it before stirring them into the mash. Season well.
• When the stew is cooked, let it sit out of the oven with the lid still on for at least 15 minutes. Skim off any excess fat and season to taste.
• Serve in shallow bowls with the mash, a handful of watercress, and a little blob of cranberry jelly.