Name: Venison and cranberry casserole
Prep time: 30 minutes + 30 minutes to marinate
Cook time: 1.5 hours
Yield: 6
Ingredients: 50g pack dried cranberries; 3 tbsp port; 3 tbsp cornflour; pinch ground allspice; 1 tsp ground ginger; freshly ground black pepper; 900g venison steak, cubed; 1 tbsp rapeseed oil; 1 cinnamon stick; 18 button onions, peeled; zest and juice 1 orange; 2 tbsp cranberry sauce; 450ml low-salt beef/vegetable stock

Try this for a tasty, festive alternative to the usual roast or Christmas dinner.

Serves

Prep

30 minutes + 30 minutes to marinate

Cook

1.5 hours

Nutritional Information:

Each 229g serving contains (excludes serving suggestion)

KCal: 265
Carbs: 18.6g
Fibre: 1.4g
Protein: 34.2g
Fat: 4.8g
(Low)
Saturates: 1.3g
(Low)
Sugars: 10.6g
(Low)
Salt: 0.3g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

50g pack dried cranberries
3 tbsp port
3 tbsp cornflour
pinch ground allspice
1 tsp ground ginger
freshly ground black pepper
900g venison steak, cubed
1 tbsp rapeseed oil
1 cinnamon stick
18 button onions, peeled
zest and juice 1 orange
2 tbsp cranberry sauce
450ml low-salt beef/vegetable stock

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Method

Step 1

Place the dried cranberries in a small bowl with the port and leave to marinate for 30 minutes. Meanwhile, place the cornflour, allspice and ginger into a large food bag, season well and shake to mix.

Step 2

Add the venison to the bag and toss to coat in the flour mixture. Heat the oil in a large casserole dish, add the cinnamon stick and onions and fry for 3 minutes.

Step 3

Add the meat and any remaining flour from the bag and fry for 3–4 minutes until browned.

Step 4

Mix together the remaining ingredients, pour into the casserole dish, bring to the boil, cover and simmer very gently for about 1 hour 20 minutes the meat is tender.

Recipe tips

Good butchers or supermarkets will sell a range of venison cuts. For this recipe use stewing steak which is usually sold ready cubed. It takes a little longer to cook but is just as tasty and much cheaper than steak. Venison can be used as a lower-fat alternative to beef in most recipes.
If you don’t have any port, use red wine instead or just 3 tbsp water or extra stock if you don’t want to use alcohol.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.