Venison Mostaccioli Casserole Food

VENISON MOSTACCIOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
• Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
• Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
• Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.

VENISON CASSEROLE

Steps:

• Preheat the oven to 150C/300F/Gas 2.
• On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.
• Add the garlic, bacon and mushrooms and cook for a further minute.
• In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
• Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.
• Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.
• Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.
• Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants.

SUCCULENT BRAISED VENISON

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
• Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
• Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

MOSTACCIOLI CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, tomato sauce, oregano and salt. , Drain pasta; stir into beef mixture. Transfer to a greased 1-1/2-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

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.

MOSTACCIOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook pasta in boiling water until al dente.
• Meanwhile, in a large skillet, brown ground beef and onion over medium heat until no longer pink; drain. Stir in soup, tomato sauce, oregano and salt.
• Mix together drained pasta and beef mixture.
• Pour into a greased 1 1/2 quart baking dish and top with cheese.
• Bake uncovered for 30-35 minutes or until heated through.
• Enjoy!

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.

CHEESY BAKED ZITI WITH BEEF

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly butter a 2 1/2-quart baking dish. Bring a big pot of water to a boil.
• Drizzle the olive oil in a very large skillet or sauté pan and place it over medium heat. When the oil is hot, add the ground beef, onion, and green bell pepper. Cook, stirring until the onion is tender and the beef is no longer pink.
• Drain off the excess fat and then add the tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Bring to a simmer.
• While the meat is simmering, cook the ziti in the boiling salted water until just al dente. The pasta needs to still have some bite as it will continue cooking in the oven. Set aside.
• Add the cooked pasta and half of the mozzarella cheese to the pan with the meat sauce.
• Transfer the mixture to the prepared baking dish.
• Top the casserole with the remaining mozzarella cheese.
• Bake the ziti for 25 to 30 minutes or until hot and bubbly.
• Serve hot and enjoy!

VENISON MOSTACCIOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
• Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
• Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
• Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.