For 3 portions:
500g venison, diced
3 tablespoons flour, seasoned with salt and pepper
2 shallots, finely diced
1 carrot, finely diced
1 small parsnip, finely diced
2 tablespoons red currant jelly
250 ml red wine
300ml game stock
Cover the venison cubes with flour from all sides. Heat about 40g butter in a pan and cook the meat until brown from all sides. Remove the meat from the pan and add shallots, carrots, and parsnip. Scrape off all the flour stuck to the pan and add wine and stock. Place the meat back into the pan and add the red currant jelly. Let it simmer for 1.5-2 hours with occasional stirring.
Serve with some fresh Spätzle and Red Cabbage with Apple, enjoy 🙂
For two portions:
15-20 meatballs (e.g. Waitrose slightly seasoned Meatballs)
1 red pepper
150g fresh or frozen cranberries
2 handful of frozen chestnuts (Waitrose)
1/3 small courgette
150ml tomato passata
about 100ml vegetable stock
Chop the onion, pepper and courgette. Heat some olive oil in a pan and cook the vegetables. Add the vegetable stock and the frozen chestnuts and cranberries.
In a separate pan cook the meatballs until brown and cooked throughout.
When the stock has cooked down to half its volume and the cranberries start to split, add tomato puree and passata to taste. Season with pepper and salt.
Add the meatballs to the sauce and serve with brown rice!
Printable PDF version:
Christmas Casserole with Meatballs
This recipe was another one of my spontaneous kitchen improvisations that turned out to be very nice indeed 🙂 I used alot of ingredients this time, if you dont have all of them – dont worry! Its quite a rough recipe that leaves space for experiments and improvement.
For about 2-3 portions:
400g lean diced lamb
2 large onions
1 carrot (I would have used 2-3 but I only had one left)
300ml beef gravy or stock
1 can chickpeas in water, drained
4 leaves of fresh mint
1 small carton chopped tomatoes
2-3 tablespoons vinegar (balsamic, wine, apple)
1 teaspoon dried chilli flakes
2 teaspoons tomato puree
1 tablespoon teriyaki sauce
2 teaspoons hot piri piri sauce
freshly ground black pepper, salt
6 medium potatoes
Peel the potatoes and cook in salted water until tender (I cut them in quarters so they take less time to cook).
Heat some olive oil in a pan and cook the diced lamb from all sides until brown. Season with pepper and salt, take out and place in a large pot.
Heat some more oil and soften onions and carrots. In the meantime chop up the mint leaves and add to the meat. Deglaze the onions with some of the stock and the vinegar. Add to the pot.
Add the rest of the gravy/stock, chilli flakes, chickpeas, and all the sauces to the pot and bring to a boil. Leave to simmer for about 30 minutes until the meat is cooked and the sauce has a thicker consistency.
Leave to cool for a few minutes and serve with the potatoes.
Printable PDF version:
Spicy Lamb Casserole