Pitscandly Red Pepper Venison Casserole

There is nothing more comforting during the Winter months than a plate of warming casserole. We make them all the time and I do think that this particular recipe can also see us through a Scottish Spring and Summer too! This casserole can be enjoyed with mashed potato, salad or couscous.

You will need:

500g of diced Venison casserole or diced haunch

1 red onion, diced

1 red pepper (and half a yellow pepper if you want extra colour) cut into chunks

1 oxo cube

350ml venison or beef stock

olive oil

2 garlic cloves, crushed

METHOD

1. Put a good slug of olive oil in a heavy based pan which has a tight fitting lid. Once it is hot add the onions and garlic and fry until translucent.

2. Add the Venison chunks and brown rapidly.

3. Crumble in the Oxo cube and then add the chopped peppers.

4. Mix well and then add in the stock.

5. Bring to the boil then place in the baking oven of the Aga (180) for an hour then transfer to the simmering oven for a good couple of hours.

6. Once cooked, serve with mashed potato, rice, cous cous or we love it with broccoli and cauliflower cheese!