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Serving size
Ingredients
Ingredients
- 2 tbsp tomato purée
- 3 large potatoes
- 500g wild venison strips
- 2 tsp dried thyme
- 1 savoy cabbage
-
1 beef stock cube (Celery)(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
-
2 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 parsnip
- 1 onion
- 2 carrot
-
2 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tsp cornflour
Allergens
Contains:
Sulphites, Mustard
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 515Kcal |
| 386kJ | 2153kJ | |
| Fat | 2.9g | 16g |
| of which saturates | 0.6g | 3.5g |
| Carbohydrates | 10g | 55g |
| of which sugars | 3.3g | 18g |
| Protein | 6.8g | 38g |
| Salt | 0.33g | 1.8g |
| Fibre | 1.9g | 11g |
High protein
1/3 daily fibre
5 plants
Low sat fat
Wild Venison Casserole with Cabbage & Mash
Wild British venison has a rich flavour, perfect for this warming casserole – stuffed with hearty root veg like carrot and parsnips. You'll serve it with pan-fried cabbage and fluffy mash, with a dollop of mustard.
Cooking Instructions
Cooking Instructions
- Dice the carrots and parsnip into 1cm cubes (peel optional). Finely dice the onion. Heat a large saucepan with 1 tbsp oil on high heat. Add the venison and cook for 5 mins, stirring occasionally, until golden brown, then transfer to a plate and set aside.
- Meanwhile, dissolve the cornflour in a jug with 2 tbsp cold water. Add 500ml hot water, the tomato puree, vinegar, 1 tsp mustard and crumble in the stock cube. Stir to dissolve and set aside.
- Reheat the saucepan with 1/2 tbsp oil on medium heat. Add the carrots, onion, parsnip and thyme. Cook for 5 mins, until softening. Then, return the venison and its juices to the pan. Add the stock mixture, then bring to a boil. Simmer for 25-30 mins, stirring occasionally, until thickened. Add a splash of water if necessary. Season with sea salt and black pepper.
- Meanwhile, bring a saucepan filled with salted hot water to a boil. Cut the potatoes into 1cm cubes (peel optional), and add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil, 1 tbsp mustard and a pinch of black pepper.
- Before serving, trim and thinly slice the cabbage. Heat a large frying pan with 1/2 tbsp oil on high heat. Add the cabbage and cook for 1 min, then add 3 tbsp water and steam for 1 min, until cooked. Season lightly with sea salt.
- Serve the venison casserole with the mash, cabbage and the remaining mustard.
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