Name: John William’s Raasay Venison Casserole
Yield: Serves 4
Cuisine: British
Ingredients: 500 g diced (stewing) venison; 1 X 400 g tin of chopped tomatoes; 1 red pepper, deseeded and chopped into large chunks; A handful of chopped flat parsley; 1 fat leek, cleaned and sliced; 1 large onion, peeled and chopped; Olive oil; 2 tbsp seasoned flour; Worcestershire sauce; ½ bottle of gutsy red wine; 2 large carrots, peeled and chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

Serve with mashed potatoes and a green vegetable such as cabbage or kail.

Ingredients

500 g diced (stewing) venison
½ bottle of gutsy red wine
Olive oil

Method

The night before, put the red wine over the venison and place in the fridge, covered, overnight. The next day, strain over a sieve and toss the meat with the flour in a large plastic bag.

Heat 1 tbsp of oil in a large casserole dish and brown the meat all over. Remove the meat, add another t