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

Each 229g serving contains (excludes serving suggestion)

KCal

265

Carbs

18.6g

Fibre

1.4g

Protein

34.2g

Fat

4.8g

Saturates

1.3g

Sugars

10.6g

Salt

0.3g

Fruit/Veg Portion

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

Please view Whisk.com privacy policy for more information

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.