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Venison and chorizo casserole

Jun 16, 2015   //   by . Recipe section Recipes  //  No Comments

This is such a delicious, warming casserole, you can easily make it into a pie, using puff pastry too. Just line a pie dish with butter, then roll out the pastry, keeping some to top the dish. Line the dish with about two thirds of the party, and fill with the casserole, top with the remaining rolled out pastry, seal the edges and prick carefully. Brush with egg and bake in the oven at 200c for about 20 minutes.

Venison and chorizo casserole

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By Julie Published: June 16, 2015

  • Makes: 3-4 Servings
  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • Ready In: 1 hr 45 mins

This is such a delicious, warming casserole, you can easily make it into a pie, using puff pastry too. Just line a pie dish with butter, then roll out the pastry, keeping some to top the dish. Line the dish with about two thirds of the party, and fill with the casserole, top with the remaining rolled out pastry, seal the edges and prick carefully. Brush with egg and bake in the oven at 200c for about 20 minutes.

Ingredients

Instructions

  1. Dust the venison with the plain flour, heat the oil in a heavy bottomed casserole dish, add the venison and brown all over.
  2. Add the chorizo, onion, garlic and stir until the onion softens. Now add the smoked paprika, cook for a minute, then add the stock, bay leaf and wine. Season with salt and pepper too. If you are using a slow cooker then transfer all ingredients to the slow cooker at this stage including the squash and cook on a low heat for approx 5 -6 hours. Otherwise, bring to the boil, cover then simmer for approx 1 hour.
  3. After an hour, add the butternut squash, cover and simmer for a further 30 minutes, until the venison and squash are cooked through and tender. Delicious served with buttered potatoes, or mash and green veg, also as above - In a pie.

Rate This Recipe

Venison and chorizo casserole 3.3 out of 5 based on 3 ratings.

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