Venison Casserole

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 1 rosemary sprig
  • 1 large onion
  • 1 garlic clove
  • 85 <


  1. Strip the leaves off the rosemary sprig and chop them finely with the onion, garlic and prosciutto. Heat half the butter in a large heavy-based saucepan with a lid. Add the chopped onion mixture and soften over low heat for 5 minutes. Season with pepper.
  2. Increase the heat, add the venison and cook for 10 minutes, or until brown on all sides.