Casserole recipes

[Devon County Shooter]

Looking to use a slow cooker for the first time.

Can anyone recommend a good recipe along with timings?

Regards

Carl.

 

[243 Stalker]

Carl,

I put the following in the slow cooker:
Couple of diced pheasant and partridge breasts (or any game meat from the freezer once defrosted).
Button mushrooms
Onions
Add enough red wine to cover the contents
Good splash of Worcestershire sauce
Large spoon of honey
Couple of oxo cubes
Salt & black pepper

I put the cooker on low before going out and leave for around 8 hours. On returning the contents will be cooked with a lot of liquid. Add a large cup of uncooked rice then turn the cooker up to high for another hour. The result is that the rice soaks up the extra liquid and makes a nice risotto.

There are lots of things you can cook in the slow cooker, enjoy your journey of discovery.

ATB 243 Stalker.

 

[AN DU RU FOX]

nearly same no wine or oxos replace the rice for a good handful of barley any veg stock cubes or chicken stock any herbs you choose,

 

[Devon County Shooter]

Carl,

I put the following in the slow cooker:
Couple of diced pheasant and partridge breasts (or any game meat from the freezer once defrosted).
Button mushrooms
Onions
Add enough red wine to cover the contents
Good splash of Worcestershire sauce
Large spoon of honey
Couple of oxo cubes
Salt & black pepper

I put the cooker on low before going out and leave for around 8 hours. On returning the contents will be cooked with a lot of liquid. Add a large cup of uncooked rice then turn the cooker up to high for another hour. The result is that the rice soaks up the extra liquid and makes a nice risotto.

There are lots of things you can cook in the slow cooker, enjoy your journey of discovery.

ATB 243 Stalker.

Going to give this a go minus the mushrooms !

 

[Blaser6.5x55]

Venison Caserole

I am sure this would be fine in a slow cooker.

Tastes bloody awesome .


Hopefully I have managed to attach it corerectly

 

[N1mr0d]

Wish I could remember where I saw this tip so I could give full credit but anyway

The tip is to only use the holy trinity (onions carrots and celery) plus any herbs plus plain water to casserole your venison in initially so that it stays moist rather than anything acidic such as wine or salty such as stock cubes or bacon which all help to dry it out.

Once tender you can go to town with adding bacon, wine, flavourings and seasoning's plus the rice, barley etc. for the final cooking time.

Please note I have not tried this yet but see no reason why it should not work

 

[finnbear270]

Not strictly a casserole, cos it has a pastry id, but it starts off as one!bits from the back/bottom of the freezer. (game pie))

Also works in a slow cooker, defrosted meat/s go into slow cooker at bedtime, five to six hours later make sure all is well cooked thru.

 

[Olaf]

Going to give this a go minus the mushrooms !

Whats wrong with mushrooms ! your not a real Hunter if your fussy about eating the fruits of the Forrest !
I have a whisky , and mushroom sauce recipe that would change your mind on that and leave you on your knees scouring the woodland floor for fungi
Whatever stew you choose to cook, make sure you incorporate a few dumplings as they are cheap and easy to make, are extremely lovely , and are very good for you if you have An active lifestyle where you burn thousands of calories a day.

Kindest regards, Olaf

 

[243 Stalker]

Olaf,

Any chance of you posting your whisky & mushroom sauce recipe, I would very much like to give it a try.

ATB 243 Stalker.

 

[Olaf]

Olaf,

Any chance of you posting your whisky & mushroom sauce recipe, I would very much like to give it a try.

ATB 243 Stalker.

gladly. I will write it out and post it later today !

Cheers, Olaf

 

[Cootmeurer]

I have had great success with following

Roast, seasoned with Middle Eastern style season (Kefta - the spice used on Doner Kebab/Gyro)
Sliced Large Onion
Sliced Large Green Pepper
Cover with 1 Beer (I prefer a sweet beer for this - usually a Lager)
Cook on low for 6 hours
At this point you can go in directions - Either add potatoes and carrots for another hour or add high absorbency rise (Arborio) to the liquid.
Since this has a middle eastern base - it goes well with a salad made of diced raw onion, cucumber, tomato, covered in a vinaigrette dressing.

 

[Legolas]

Not a 100% pure slow cooker recipe as I brown the meat in a pan first but it is extremely tasty

diced venison dusted in flour
chopped onion
chopped carrot
Chopped celery
chopped turnip
splash or marsala
1/2 glass red wine
beef stock
juniper berries
Big dollop rowan/red currant jelly

brown the meat in a pan, add the Marsala to deglaze the pan, then add the wine until it has reduced by half
add the meat and juice from the pan and all other ingredients into the slow cooker and give it a good six hours
the flour combined with the wine should thicken the sauce up nicely

 

[devon deer stalker]

I like mine Moroccan style these days in the slow cooker, any cut of diced venison, cinnamon, paprika dates etc
A lot of people mince or throw the shank away, don't, put in slow cooker for a few hours and the meat falls off the bone.
One red shank is more than enough for one person, but Carl will eat 2
Cheers
Richard

 

[Mungo]

Two things I have learned recently:

1. Under no circumstances slow cook venison with red wine. It dries it out. As someone has already said, cook until tender in water alone. If you want a red-wine based sauce, cook it separately (small pot with diced onions, celery, garlic, bay leaves, roasted bone and stock cube, with red wine, boiled away while the meat cooks will work). Combine at the end.

2. Add a few parsnips to the casserole. Adds a wonderful sweetness and creamyness to it.

 

[JockStalk]

Two things I have learned recently:

1. Under no circumstances slow cook venison with red wine. .

I'm not so sure about this Mungo? I use red wine with venison without it having dried out the meat. After browning the meat and setting aside I will either deglaze the pan with the wine, boiling off the alcohol and pouring over the browned meat or if not much to deglaze in the pan will sweat down the onions, add garlic then wine and boil off the alcohol/ reduce before adding the meat back into the pan.

 

[Mungo]

I'm not so sure about this Mungo? I use red wine with venison without it having dried out the meat. After browning the meat and setting aside I will either deglaze the pan with the wine, boiling off the alcohol and pouring over the browned meat or if not much to deglaze in the pan will sweat down the onions, add garlic then wine and boil off the alcohol/ reduce before adding the meat back into the pan.

I may be being a touch extremist...

...but after switching to making the sauce separately and adding it at the end, the effect just seemed a lot more succulent and lovely. Doing that way also means you can make a daube with the more expensive bits of meat that don't need slow cooking. Make your sauce first and reduce it over a couple hours, then grill your bits of steak, and mix them together immediately before serving. Mmmmmmmm....

Bloody hell why do I look at this thread before lunch

 

[basil]

I can recommend this very highly.
It can be made as per this recipe or Venison on it`s own is really good.

Game casserole with stilton and parsley dumplings.

Prep time. 40 minutes. Cooking time, 2 hours. Serves 4 people.

For the casserole.
700g of what ever game meat you want. A mixture is better.
150ml port.
300m red wine.
3tbsp olive oil.
600ml beef stock.
4 peeled and quartered potatoes.
4 large, peeled and quartered carrots.
2 onions chopped.
salt and peper.
Flour for dusting.

For the dumplings.
75g suet.
75g stilton, crumbled.
2 tbsp parsley, chopped.
175g self raising flour.
water.
Salt and pepper.

Pre heat your oven to 180C or Gas mark 4. Cover the game with flour then shake off any excess flour. Then heat 2 tbsp of olive oil in a casserole dish and fry the meat in small amounts, on browning, remove with a slotted spoon and put aside.
Pour the red wine into the casserole and heat, as you do this, scrape the casserole with a wooden spoon to deglaze it. Now add your browned game to the wine and season.
Heat the other tbsp of olive oil in a frying pan, add the onion and fry until soft, then add the onion to the casserole. Now cover the casserole and put in the oven for 1 1/2 hours.
Next, make the dumplings. Put the suet, stilton, flour and the parsley into a mixing bowl and season. Make a concave in the middle, add a little water and mix, adding water little by little to form a soft dough. Now wet your hands and make small round shaped dumplings.
Remove the casserole after 1 1/2 hours and add the port, wine, potatoes and the carrots. Cook for another 30 minutes or until the dumplings have risen and the meat is tender.

 

[Olaf]

I may be being a touch extremist...

...but after switching to making the sauce separately and adding it at the end, the effect just seemed a lot more succulent and lovely. Doing that way also means you can make a daube with the more expensive bits of meat that don't need slow cooking. Make your sauce first and reduce it over a couple hours, then grill your bits of steak, and mix them together immediately before serving. Mmmmmmmm....

I aggree, boiling bits of already tender steak in red wine would be a rather pointless episode !
Slow cooking a shoulder of venison in a red wine and onion and herb sauce will not make it dry though, it will just add flavour and make for a delicious meal. If the meat is dry then that's because you over cooked it !
I normaly just pan fry some steak and then take it off the heat and quickly fire off a red wine and redcurrant sauce or a white wine and Caper sauce and then pop the steak on top of it. I only get the time to cook properly once a week so a simple steak and sauce is all I have time for most evenings. I reserve the full blown slow cooked stew and dumpling type joy for Saturday's !

Kindest regards, Olaf

 

[willyroe]

Morrocan is awesome, just google it, so is chilli.

A good simple cheap one is pan seared chicken thighs, onion, carrot, celery, mini new potatoes chopped in half. Seasoned with s & p then slow cook in chicken stock (water and oxo/knor cube).

To mix it up a bit, simply alter by adding Jamaican jerk herbs and lemon juice, or french herbs (with maybe half a glass of wine) endless combinations.

I also recoomsmd amorrocan venison terrine type thing, with apricots, dates, almonds, lime juice, corriande etc.

 

[weeman]

I can recommend this very highly.
It can be made as per this recipe or Venison on it`s own is really good.

Game casserole with stilton and parsley dumplings.

Prep time. 40 minutes. Cooking time, 2 hours. Serves 4 people.

For the casserole.
700g of what ever game meat you want. A mixture is better.
150ml port.
300m red wine.
3tbsp olive oil.
600ml beef stock.
4 peeled and quartered potatoes.
4 large, peeled and quartered carrots.
2 onions chopped.
salt and peper.
Flour for dusting.

For the dumplings.
75g suet.
75g stilton, crumbled.
2 tbsp parsley, chopped.
175g self raising flour.
water.
Salt and pepper.

Pre heat your oven to 180C or Gas mark 4. Cover the game with flour then shake off any excess flour. Then heat 2 tbsp of olive oil in a casserole dish and fry the meat in small amounts, on browning, remove with a slotted spoon and put aside.
Pour the red wine into the casserole and heat, as you do this, scrape the casserole with a wooden spoon to deglaze it. Now add your browned game to the wine and season.
Heat the other tbsp of olive oil in a frying pan, add the onion and fry until soft, then add the onion to the casserole. Now cover the casserole and put in the oven for 1 1/2 hours.
Next, make the dumplings. Put the suet, stilton, flour and the parsley into a mixing bowl and season. Make a concave in the middle, add a little water and mix, adding water little by little to form a soft dough. Now wet your hands and make small round shaped dumplings.
Remove the casserole after 1 1/2 hours and add the port, wine, potatoes and the carrots. Cook for another 30 minutes or until the dumplings have risen and the meat is tender.

As the chap said.
I never use onions or celery in a slow cooker as I find it stews with a funny texture not to my pallet likening. Also meat in a slow cooker should never be covered in stock. Allow roughly 30% uncovered from stock with rotation of the meat. This way the meat will exorbitant of the stock. The meat needs to cook from the heat not from with in the stock. sounds daft but it works. Your cooking a cassorle not a soup.