Beetroot & Aromatic Venison Casserole
Low in fat, high in protein and packed full of vitamins, Venison is definitely a meat you should love (If you don't already!)
To create this delicious, easy casserole you will need:
2 tbsp oil
1 onion, chopped
3 cloves of garlic, chopped
4 cardamom pods
2 star anise
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp allspice
500g diced venison
350g ready cooked beetroot, grated
200ml beetroot juice
400g tin tomatoes
salt/black pepper
To serve:
500g ready cooked wholegrain basmati rice
1 tbsp tarragon
1 tbsp dill
150ml soured cream
4 slices crusty bread
Method:
Heat the oil in a large saucepan over a medium heat and cook the onion & garlic for around 5 minutes until softened. Add in the dried spices & continue to cook for a further 1-2mins.
Add the venison to the saucepan and fry for 5 minutes. Stir in the grated beetroot, beetroot juice, tinned tomatoes and enough water to cover. Season with salt and pepper.
Transfer the contents of the saucepan into a large casserole dish & cover with the lid/ foil and braise in the oven at 150 °C for 2 hours, or until the meat is tender and the sauce has thickened.
Once the casserole has finished cooking, remove from the oven and leave to rest whilst you prepare the soured cream & rice.
Stir the dill into the soured cream and prepare the rice to instructions on the packaging. Divide the rice into four bowls and top with the venison casserole. Sprinkle over the tarragon & serve with the soured cream & slices of crusty bread.
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