- Dish type
- Main course
- Stew and casserole
Venison is baked in a covered casserole with onions, a bit of red wine, and tomato and red pepper sauce.
10 people made this
- 500g venison shoulder, diced
- plain flour
- vegetable oil
- 25g butter
- 2 medium onions, sliced
- 1 glass red wine
- 300ml chicken stock
- 2 bay leaves
- 1 jar Loyd Grossman® Tomato and Sweet Red Pepper Sauce
MethodPrep:3min ›Cook:2hr ›Ready in:2hr3min
- Preheat the oven to 160 C / Gas 2 1/2.
- Dust the venison with the flour and shake off any excess.
- Heat a little oil in a heavy based pan and cook the venison until browned all over. Set aside.
- Add a little more oil to the pan and add the butter. Add the onions and cook for 5-6 minutes until beginning to brown.
- Add the wine and cook for a few minutes until it has reduced by half. Add the chicken stock, bay leaves and the sauce and return the venison to the pan. Bring to the boil and cover.
- Place in the preheated oven for 1 1/2 to 2 hours.
See it on my blog
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- 1 (2 pound) boneless venison roast
- 1 liter ginger ale
- 1 (32 ounce) carton chicken broth
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 (15 ounce) can pork and beans
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (15.5 ounce) can red kidney beans, drained and rinsed
- 1 (14 ounce) can baked beans
- 1 (14.5 ounce) can diced tomatoes
- 1 large green bell pepper, coarsely chopped
- 1 large Vidalia or other sweet onion, coarsely chopped
- 1 (18 ounce) bottle barbeque sauce
- ⅓ cup brown sugar
- ¼ cup molasses
- 1 teaspoon ground cumin
- ⅛ teaspoon crushed red pepper flakes, or to taste
- 2 tablespoons chili powder
- Hot pepper sauce, to taste
- Salt and pepper to taste
- 5 bacon slices
Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
Preheat oven to 350 degrees F (175 degrees C).
Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top.
Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.
5-10 ft. natural hog casings
1 3/4 lbs. venison, trimmed of excess silver skin and diced into 1” cubes
3/4 lb. pork fat, diced into 1” cubes * See Notes
2 1/2 tsp. fennel seeds, ground in a mortar and pestle
2 tsp. red pepper flakes, plus more for additional spice
1 yellow onion, thinly sliced into half-moon rings
3 bell peppers (red, orange, and/or yellow), sliced into thin strips
1 fennel bulb, thinly sliced
Sausage, Bean, Pepper and Tomato Casserole Recipe
This is perfect for this cooler weather we have been having. I think the peppers and beans lighten it up a bit rather than root vegetables. I also love a one pot dinner mid-week as it makes life and washing up so much easier. You can use any flavoured sausage and the cooking chorizo really add a bit of kick. This is a cheap dinner that feeds the whole family. Recipe adapted from BBC Goodfood.
Ingredients (serves 4)
- 1 tbsp olive or rapeseed oil
- 1 shallot, finely chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 3 fat garlic cloves, finely chopped
- 6 cooking chorizo sausages (about 200g)
- 6 flavoured pork sausages
- 1½ tsp sweet smoked paprika
- ½ tsp ground cumin
- 1 tbsp dried thyme
- 1/2 tsp tumeric
- 125ml white wine
- 2 x 400g tins chopped tomatoes
- 1 chicken stock cube
- 1 x 400g tin black eye or borlotti beans, drained and rinsed
Heat the olive or rapeseed oil in a large heavy-based pan. Add the shallots and cook gently for 2 minutes. Add the peppers and cook for a further 5 mins.
Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released. If pan seems dry add a splash of water to loosen.
Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes and bring to a simmer. Crumble in the stock cube and stir in.
Cook for 40 minutes with a lid on. Stir in the beans and cook for a further five minutes. Season to taste and serve. Enjoy.
Slow Cooker Sausage-Pepper Casserole Recipe
- olive oil
- 2 large yellow onions, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 2 celery stalks, sliced
- 2 red bell peppers, seeded and chunked
- 1 green bell pepper, seeded and chunked
- 12 Cumberland sausages
- 1 tablespoon tomato paste
- 2 (14 oz (420 ml) cans tomatoes
- 1 tablespoon smoked paprika
- 1¼ cups (310 ml) low-sodium chicken stock
- salt and freshly ground black pepper, to taste
In a large frying pan, heat olive oil over medium-high heat. When the oil is hot, add onion, garlic, and celery. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes. Stir in bell peppers. Cook, stirring until onion is soft.
Stir in the tomato paste and cook for further 1 minute. Add smoked paprika, undrained canned tomatoes, and chicken stock. Stir well. Increase heat to medium-high and bring vegetable-tomato mixture to a boil.
Remove vegetable-tomato mixture from the heat and transfer to 4-6-quart (4-6 L) slow cooker.
Wipe the frying pan out and add the sausages. Cook, turning occasionally, until browned.
Remove browned sausages from the drying pan and transfer to the slow cooker. Cover cooker and cook on low-heat setting for 6-7 hours.
Turn off slow cooker and open the lid. Season to taste with salt and black pepper. Stir tomato-sausage mixture well. Serve hot over mashed potatoes.
Chicken, red pepper and olive cacciatore
This summery Italian one-pot is easy to make and freezes brilliantly, plus, it's low cal and gluten free. The recipe is easily halved if you only want to serve 3-4 people.
Published: June 30, 2016 at 9:41 am
*This recipe is gluten-free according to industry standards
- chicken thighs or drumsticks (a mix) 12
- olive oil for frying
- onions 2, finely chopped
- garlic 4 cloves, crushed
- vine tomatoes 800g, peeled and chopped, or 2 x 400g tin tomatoes
- red peppers 2, seeded and sliced
- rosemary 2 sprigs, needles chopped
- red wine 300ml
- pitted black olives 120g jar, drained and halved
- basil a handful of leaves
Season the chicken pieces all over. Heat a drizzle of olive oil in a large shallow casserole or frying pan and fry the chicken on both sides until the skin is golden brown, about 10 minutes. You may need to do this in batches. Transfer from the pan onto a plate. Drain most of the fat from the pan, add the onions and garlic, and fry for 8 minutes on a low heat until the onions are soft. Add the tomatoes, peppers and rosemary and simmer for another 10 minutes until the tomatoes break down. Add the wine and simmer for 20-30 minutes until it thickens and becomes a rich sauce. Add a splash of water if it becomes too thick. Heat the oven to 190C/fan 170C/gas 5.
Pasta with red peppers and sausages
1 small red or white onion
3 red peppers
4 pork sausages
6 tbsp olive oil
2 pinches each of salt and red chilli pepper
5 ripe tomatoes
400g pasta, such as paccheri, rigatoni, penne or papardelle
Parmesan, grated, to serve
1 Bring a large pan of water to boil for the pasta. Peel and finely slice the onion, and prepare the peppers by cutting out the stalk, opening them up and trimming any white pith and seeds, then cutting the flesh into 2-3cm squares. Slice the casing from the sausages and squeeze out the meat .
2 Over a medium-low heat, fry the onion in the olive oil with a small pinch of salt until soft and translucent. Add the chilli and sausage meat, crumbling it with your fingers, then fry, breaking the pieces up with the back of a wooden spoon until the meat is no longer pink – which will take a few minutes. Add the peppers, another pinch of salt and cook – stirring every now and then, for another 10 minutes.
3 Meanwhile, once the pasta water is boiling, use it to skin the tomatoes, plunging them in for a minute, lifting them out with a slotted spoon and then running under cold water, at which point the skins should have split and will pull away easily. Chop the tomatoes roughly and add to the pan. Cook for another 15 minutes or until the sauce is rich and thick and the peppers are very soft.
4 Add salt to the boiling water, stir, then add the pasta and cook until al dente. In a large bowl, mix the pasta with the sauce, tossing in some grated parmesan if you wish, then serve.
Rachel Roddy is a food writer and author based in Rome. She is the recipient of the 2017 Guild of Food Writers cookery and food writing awards. Her new book, Two Kitchens: Simple family cooking from Sicily and Rome, is out now (Saltyard) @racheleats
Start off by preparing the peppers: cut off the stalks then halve each pepper and scoop out all the seeds.
You can watch our Online Cookery School Video showing you how to do this on the right. Now cut them into ¼ inch (5mm) strips approximately 2 inches (5cm) long. Next add the olive oil to a thick-based saucepan, pour in the vinegar and 2 fl oz (55 ml) water and stir in the honey. Bring it up to a simmer then add the peppers, stirring them around to get them coated.
Now cover the pan and cook the peppers over a lowish heat until they are just tender (about 20 minutes). After that take the lid off and boil until the liquid is almost completely evaporated. Then remove from the heat, season with salt and pepper, allow to cool, and that’s it!
Bring a large pot of well-salted water to a boil over high heat.
Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef’s knife mash it to a paste.
In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.
Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.
Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won’t need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.
Traditional Spetsofai (Spetzofai) Recipe – Spicy Greek Sausages with Peppers and Tomato sauce
- Author: Eli K. Giannopoulos
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 5 portions 1 x
- Category: Appetizer
- Method: Stew
- Cuisine: Greek
Looking for an authentic Greek Spetsofai recipe? Find out how to make this rustic, spicy Greek meze the traditional way, perfect with some salty feta…
- 4 medium spicy country sausages, sliced (approx. 95g each)
- 1 red onion, roughly chopped
- 2 cloves of garlic, finely chopped
- 1 green pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 1 sweet red pepper, roughly chopped
- 1 tin of chopped tomatoes
- 1 tbsp tomato paste
- a cup of water
- 4 – 5 tbsps olive oil
- a glass of red wine
- 1 tsp sugar
- 1 bay leaf (optional)
- 2 chili peppers (optional)
- a pinch of paprika
- sea salt and freshly ground pepper
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- To prepare this delicious Greek dish, place a saucepan over high heat, add one tbsp of olive oil and sauté the sausages, until nicely coloured. Remove with a slotted spoon and drain on some kitchen paper and leave them aside.
- Into the same pan, add the rest of the olive oil, the chopped onion and season with freshly ground pepper sauté for a minute. Add the garlic and tomato paste and sauté for one more minute. Add the peppers and continue sautéing.
- Deglaze with the red wine, scraping the bottom of the pan, with all the delicacies, and wait for it to evaporate. Then add the sugar, the canned tomatoes, a cup of water, the herbs and spices, turn the heat down to medium and cook for 25-30 minutes with the lid on, until the peppers tenderise.
- Add the sausages and cook a little bit longer, until the sauce thickens. Check for seasoning if you’re using too spicy or salty sausages, you’ll probably won’t need to add any salt or pepper.
- Serve while still hot with some crusty bread aside or as a main dish with basmati rice. Enjoy!
- Serving Size: 1 portion
- Calories: 437kcal
- Sugar: 5.1g
- Sodium: 1069mg
- Fat: 35.4g
- Saturated Fat: 10.2g
- Unsaturated Fat: 23.3g
- Trans Fat: 0g
- Carbohydrates: 10.5g
- Fiber: 2.6g
- Protein: 12.2g
- Cholesterol: 57.8mg
Keywords: Greek spetsofai recipe, How to cook Spetzofai, Greek sausages dish