The Venison Casserole by Nigella Lawson combines braised steak and venison in a luxurious marinade, topped with mushrooms and leeks, then slow-cooked to perfection in 2 hours!
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💗 Why You’ll Love This Venison Casserole Recipe:
- Mustard, olive oil, and paprika create a mouthwatering marinade.
- Mushrooms, leeks, and optional veggies add heartiness.
- Slow-cooked for tender meat and well-cooked veggies.
- Adaptable to all beef, all venison, or a mix for personalized elegance.
❓ What Is Nigella’s Venison Casserole Recipe?
Nigella Lawson’s Venison Casserole is a luxurious dish featuring braised beef and venison marinated in Dijon-infused richness and slow-cooked with mushrooms, leeks, and other veggies for a flavorful pleasure.
🥩 Nigella Venison Casserole Ingredients
For The Meat:
- 350 grams of braised steak (trimmed and diced)
- 350 grams venison steak (trimmed and diced – or you could use all beef or all venison)
For The Marinade:
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 225 grams closed cup mushrooms (quartered)
- 1 thin, finely sliced leek
- 2 tablespoons flour
- 300 milliliters of beef stock (a good one)
- 150 millilitres red wine
- 1 tablespoon soft brown sugar
- 2 teaspoons tomato puree
- any vegetables (you could add extra veg to this – add some chunks of onion, potato, carrot, and some soaked lentils!)
🥘 How To Make Nigella Venison Casserole
- Transfer the trimmed meat to a bowl; stir in the oil, mustard, and paprika; add salt and pepper to taste. Marinate the meat for at least 30 minutes, stirring well to coat it.
- Preheat the oven to 160 degrees Celsius.
- In a casserole dish or large deep fryer, heat a tablespoon of oil and brown the meat on all sides. Transfer the mixture to a plate using a slotted spoon.
- Incorporate the mushrooms and fry for a couple of minutes before transferring them to the plate with the meat.
- Incorporate the remaining oil into the pan and fry the leeks (and onions, if utilizing) for a few minutes. Combine the flour and mix well. Stir in the wine and stock, then bring to a boil.
- Toss in the tomato puree and sugar, add some salt and pepper, and then put the meat and mushrooms back in the pan.
- Add any additional vegetables in parts. Once boiling, cover and bake for 1.5 to 2 hours, or until vegetables and meat are soft.
- Test seasoning and toss with mash.
💭 Recipe Tips
- Marinate Richness: Let the meat soak in mustard, oil, and paprika for at least 30 mins.
- Sear Brilliance: Brown meat and mushrooms for depth before slow-cooking.
- Veggie Boost: Add onions, potatoes, carrots, or lentils for extra flavor and nutrition.
- Gentle Cook: Slow-cook at 160°C for 1.5-2 hrs, ensuring tenderness and flavor infusion.
🍵 What Pairs Nicely With Venison Casserole?
For the perfect Vnison Casserole with sides such as rice pilaf, roasted root vegetables, mashed potatoes, creamed spinach, grilled asparagus,risotto, baked potato soup, and cranberry sauce.
How To Store Leftovers Venison Casserole?
- In The Fridge: Refrigerate leftover venison casserole for up to 4 days after transferring it to a sealed airtight container
- In The Freezer: You can freeze leftover venison casserole for up to 4 months if you keep it in freezer-safe containers. Allow to thaw in the fridge overnight before reheating.
How To Reheat Leftovers Venison Casserole?
- Oven: Preheat oven to 350 degrees F then spoon venison casserole in an oven-safe dish and heat for 20 to 30 minutes.
- Stove: Heat venison casserole in a small pot over medium for 10 minutes, stirring regularly, or until heated.
- Microwave: Pour venison casserole into a microwave-safe container and heat in 2-minute intervals on medium power until heated.
FAQs
What is the best cut of meat for venison casserole?
The best cuts for venison casserole include any venison cut or backstrap, offering a lovely, tender texture and rich flavor.
Does venison casserole get more tender the longer you cook it?
Yes, the extended cooking time allows venison to break down collagen, resulting in a more tender and flavorful casserole.
How do you keep venison from drying out in a casserole?
To keep venison from drying out in a casserole, add additional fats such as bacon or olive oil for enhanced moisture.
Why is my venison casserole tough?
Your venison casserole may be tough with whole cuts. Opt for ground meat to eliminate stringiness and ensure tenderness.
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Nigella Venison Casserole Nutrition Facts
Amount Per Serving
- Calories 349
- Total Fat 10g
- Saturated Fat 5g
- Sodium 920mg
- Total Carbs 40g
- Net Carbs 37g
- Dietary Fiber 3g
- Total Sugars 15g
- Protein 25g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Venison Casserole
Description
The Venison Casserole by Nigella Lawson combines braised steak and venison in a luxurious marinade, topped with mushrooms and leeks, then slow-cooked to perfection in 2 hours!
Ingredients
For The Meat:
For The Marinade:
Instructions
- Transfer the trimmed meat to a bowl; stir in the oil, mustard, and paprika; add salt and pepper to taste. Marinate the meat for at least 30 minutes, stirring well to coat it.
- Preheat the oven to 160 degrees Celsius.
- In a casserole dish or large deep fryer, heat a tablespoon of oil and brown the meat on all sides. Transfer the mixture to a plate using a slotted spoon.
- Incorporate the mushrooms and fry for a couple of minutes before transferring them to the plate with the meat.
- Incorporate the remaining oil into the pan and fry the leeks (and onions, if utilizing) for a few minutes. Combine the flour and mix well. Stir in the wine and stock, then bring to a boil.
- Toss in the tomato puree and sugar, add some salt and pepper, and then put the meat and mushrooms back in the pan.
- Add any additional vegetables in parts. Once boiling, cover and bake for 1.5 to 2 hours, or until vegetables and meat are soft.
- Test seasoning and toss with mash.
Notes
- Marinate Richness: Let the meat soak in mustard, oil, and paprika for at least 30 mins.
Sear Brilliance: Brown meat and mushrooms for depth before slow-cooking.
Veggie Boost: Add onions, potatoes, carrots, or lentils for extra flavor and nutrition.
Gentle Cook: Slow-cook at 160°C for 1.5-2 hrs, ensuring tenderness and flavor infusion.