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Venison Casserole with Braised Red Cabbage and Butternut Squash

A rich, slow-cooked venison stew with warming spices, served alongside smooth butternut squash mash and tangy braised red cabbage.

Comfort FoodMain CourseSlow CookedVenisonWinter
Estimated Nutrition
Calories
1068.8
kcal / serving
4275.2 kcal total
Carbs
66.1g
per serving
264.4 g total
Fat
40.6g
per serving
162.3 g total
Protein
62.1g
per serving
248.5 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tablespoon
Redcurrant Jelly
100
ml
Red Wine Vinegar
Dairy
15
g
Butter
knob
50
g
Butter
for mash
100
ml
Double Cream
Fruits
1
strip
Orange Zest
Liquids
350
ml
Red Wine
150
ml
Red Port
1000
ml
Beef Stock
300
ml
Crème De Cassis
500
ml
Red Wine
for cabbage
Meat
1000
g
Venison Shoulder And Neck Fillet
trimmed and cubed
4
rasher
Smoked Bacon
diced
NutsSeeds
1
to taste
Salt
1
to taste
Pepper
2
clove
Garlic
1
piece
Star Anise
1
stick
Cinnamon
1
sprig
Thyme
OilsFats
1
tablespoon
Olive Oil
for frying
Vegetables
10
piece
Shallot
peeled
6
piece
Carrot
small, with green tips attached
1
piece
Butternut Squash
peeled and roughly chopped
1
piece
Red Cabbage
finely sliced
5
piece
Red Onion
finely sliced

Method

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