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Venison and Pear Casserole Recipe

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This recipe for Venison and Pear Casserole is from Tetford and District WI , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb (900g) diced venison
olive oil
6 rashers bacon, chopped
1 small onion, finely chopped
1 carrot, chopped
1 parsnip, chopped
1 stick celery, chopped
Half a bottle of red wine
1 wine glass of port
½ tsp dried thyme
10 oz (275g) shallots
9 oz (250g) ripe pears, peeled and quartered
Directions:
Directions:
Brown the venison in two tablespoons of oil. Place in a large casserole. Soften the bacon and onion in a little more oil before adding carrot, parsnip and celery.

Cook until vegetables are softened. Place in casserole with wine, port, thyme and seasoning (salt and pepper to taste). Bring to a simmer then cook in the oven (gas mark 5/375ºF/190ºC) for one and a half hours. Brown the shallots in olive oil and add to the casserole with the pears. Cook for another 30 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A very autumnal dish perfect for when you have a glut of pears and need a different way to use them.

 

 

 

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