Casserole Recipes Venison

Combine flour with a pinch of salt pepper creating a seasoned flour. Brown the venison all over turning the chunks in the pan.

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Preheat the oven to 160oC.

Casserole recipes venison. Preheat the oven to 130C250Fgas ½. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Coat inside with oil spray.

When the oil is hot allow the venison to saute for 5-7 minutes or until the edges start to brown. Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer. Venison sausage chestnut casserole 10 ratings This warming sausage stew is a perfect make-ahead main with a rich red wine sauce chestnuts and a creamy mustard mash 1 hr and 15 mins.

Add the bacon or pancetta and cook together for another couple of minutes. Heat half the oil in a large non-stick frying pan over a medium-high heat. Cook and stir for a few minutes.

Remove the meat with a slotted spoon when its done. Set slow cooker to high. Add the red onions.

Place venison in a large bowl and add flour to coat. Heat the oil in a large non-stick frypan over medium-high heat coat Venison in seasoned flour and add to the pan in small batches to avoid overcrowding. In large bowl combine the ricotta cheese Parmesan cheese 1 cup mozzarella cheese venison and pasta.

Cover loosely with foil and bake. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Pour the pasta sauce over the mixture and top with the remaining mozzarella cheese.

Add the mixture to a 9x12 casserole dish. Add the venison and continue cooking until it is browned. Heat 2 tbsp olive oil in a casserole that can be used on the hoband brown the venison in batches.

Then remove from marinade and grill or roast until meat is medium rare.

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