Casserole Recipes: Hilary's Wild Venison Casserole

2 pounds venison, cut into cubes3/4 cup full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)2 tablespoons olive oil1 1/2 teaspoons seasoned salt1 teaspoon allspice berries4 cloves pickled garlic1 tablespoon olive oil4 red onions, chopped1 cup beluga lentils, soaked in water8 ounces pearl onions, peeled1 1/2 cups chopped carrotsPlace the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate. Preheat the oven to 325 degrees F (165 degrees C). Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions; cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils. Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid. Bake in the preheated oven until the venison is very tender, about 1 hour. Amount Per Serving  Calories: 625 | Total Fat: 15.5g | Cholesterol: 159mg Powered by ESHA Nutrient Database

Hilary's Wild Venison Casserole

Servings Per Recipe: 4

Amount Per Serving

Calories: 625

Total Fat: 15.5gCholesterol: 159mgSodium: 475mgTotal Carbs: 54.7g    Dietary Fiber: 18.1gProtein: 57.8g VIEW DETAILED NUTRITION
About: Nutrition Info

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Slow Cooker Main Dishes: Maine Venison Stew | Submitted By: Shann

2 pounds venison stew meat8 medium potatoes, peeled and cubed3 medium onions, diced3 stalks celery, diced8 large carrots, peeled and diced3 cubes beef bouillon2 (14.5 ounce) cans beef broth2 tablespoons browning and seasoning sauce2 cups frozen green peas (optional)2 cups fresh mushrooms, sliced (optional)salt and pepper to taste1/2 cup cornstarch1 cup waterCombine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through. Amount Per Serving  Calories: 407 | Total Fat: 3.4g | Cholesterol: 86mg

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Roast: Slow Cooker Venison Roast | Submitted By: sal

3 pounds boneless venison roast1 large onion, sliced1 tablespoon soy sauce1 tablespoon Worcestershire sauce1 tablespoon garlic salt1/4 teaspoon ground black pepper1 (1 ounce) package dry onion soup mix1 (10.75 ounce) can condensed cream of mushroom soupPut cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours. Amount Per Serving  Calories: 314 | Total Fat: 8g | Cholesterol: 171mg

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