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Casserole Venison With Beetroot Recipe
|Stewing venison||1 Pound, cut into large cubes (500 Gram)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Onion||4 Ounce, sliced (125 Gram)|
|Allspice berries||1 Teaspoon, lightly crushed|
|Garlic cloves||2 Large, sliced|
|Beetroot||6 Ounce, grated (185 Gram)|
|Plain flour||1 Tablespoon|
|Robust red wine||1⁄2 Pint (300 Milliliter)|
Calories 2449 Calories from Fat 2083
% Daily Value*
Total Fat 236 g362.5%
Saturated Fat 31.3 g156.7%
Trans Fat 0 g
Cholesterol 40.8 mg
Sodium 82.3 mg3.4%
Total Carbohydrates 25 g8.3%
Dietary Fiber 4.3 g17.2%
Sugars 9.6 g
Protein 52 g103.5%
Vitamin A 0.9% Vitamin C 18%
Calcium 7.8% Iron 45.3%
*Based on a 2000 Calorie diet
Remove it from the pan and brown the onion well with the spices and garlic.
Add the beetroot and continue cooking over a high heat for another 3 minutes, so that a little of the beetroot is browned too.
Add the flour and cook for 2 minutes, then pour in the wine, stirring well to de-glaze the bottom of the saucepan.
Return the venison to the pan, then cover and simmer gently until the meat is tender, which might take up to 50 minutes.
Stir in the port just before serving.