John William’s Raasay Venison Casserole

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

Europe
United Kingdom
Main course
Scotland

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