RECIPE: Venison and veg casserole

This venison casserole recipe is so easy to chuck together and makes the perfect week-night family meal - healthy, hearty, and full of goodness!

Venison and vegetable casserole recipe - serves 5 (courtesy of West London Shooting School)

Prep: 15 mins

Cook: 3 – 3.50 hrs

Ingredients:

2 X celery Sticks, thickly sliced

1 X onion chopped

2 X chunky carrots, halved lengthways then sliced

5 X bay leaves

2 X thyme springs, 1 whole and 1 leaves picked

1 X tbsp vegetable oil

1 X tbsp butter

2 X tbsp plain flour

2 X tbsp tomato puree

2 X tbsp Worcestershire sauce

2 X beef stock cubes, crumbled

900g X Venison cut into large chunks

Cooking method:

* Heat oven to 160C/140C fan/gas 3 and put the kettle on.

* Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.

* Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.

* Gradually stir in 600ml hot water, then tip in 900g venison and bring to a gentle simmer.

* Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is tender and the sauce is thickened.

* Garnish with the picked leaves of the remaining thyme sprig.