Venison hot-pot recipes

by Murray Ball
Hunter 9

Venison Hot-Pot Casserole

Ingredients

• 1 kilogram of venison
• 1 teaspoon of cooking salt
• 1 teaspoon of mustard
• 1/2 teaspoon of paprika
• 1 clove of garlic
• 1/2 a cup of cooking wine
• 1 teaspoon of sugar
• 1 medium brown onion
• 1/4 teaspoon of nutmeg
• 1 packet of chicken soup
• 1 small tin of mushrooms
• 1/2 a cup of flour
• 1 green pepper
• 2 cups of water

Method
Cut the venison into bite-sized pieces and place in the slow cooker. Keeping the onion, green pepper, mushrooms, chicken soup and water aside, combine all other ingredients. Pour over the meat and let stand for about two hours. Stir the meat occasionally to assist complete penetration of the marinade. If the weather is hot put it in the refrigerator. Slice the green pepper and onion and add to the cook pot when ready to begin cooking. Add the chicken soup and mushrooms and stir in. Cook for about six to eight hours in a slow cooker or in the oven at 150°C for two and a half to three hours.

 

Casseroled Venison with Mushrooms

Ingredients

• 1 Kilogram venison steak
• 2 tablespoons of butter
• 1/2 a cup of stock
• 1 teaspoon of salt
• 1 tin of mushrooms
• 2 tablespoons of flour
• 1 teaspoon of salt
• black pepper to taste
• 1/2 a teaspoon of paprika

Method
Cut the steak into suitable sized pieces and roll in seasoned flour. Fry in the butter until nicely browned, remove and place in the casserole. Add the stock to the pan, stir well and pour over the meat. Cover and bake at 160°C for one and a half hours. Add the mushrooms and check the seasoning, correcting if required. Return to the oven and bake uncovered for another half an hour or until the meat is tender. Serve with lots of vegetables.