Diced venison casserole

Dinner

Cooking method: Slow
Serves: 2

Time: Long - longer than 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Oven
• Roasting dish
• Slow cooker
• Steamer

Ingredients

• Condiment, cube, or tube
• Beef stock - 1
• Drink or liquid
• Stout - 500 ml
• Grain, pulse, or dried
• Soup and broth mix - 4 tablespoon
• Herb
• Bay leaf - 2
• Meat
• Venison - 500 gm
• Vegetable
• Potatoes (maris piper) - some
• Carrot - 3
• Onion (chopped) - 1

Method

Dice the venison if it wasn't already diced when you bought it. Fry it with the chopped onion and chopped carrots for a couple of minutes and transfer to your slow cooker. Add in the stock cube, the soup mix, some salt and pepper, the bay leaves (if you think bay leaves actually do anything), and the stout, stir them all together, put the lid on, and leave for most of the day.

About an hour before you want to have your dinner, start your steamer pan on the road to coming to the boil, chop some potatoes into roast potato sized pieces, and steam them until you can tell they're starting to soften. Heat your oven to 210c, put your potatoes into a roasting dish, drizzle with oil and mix them around, grind some salt and pepper over them, and put them into the oven to roast for about 30-45 minutes. About half way through that stir them around a bit to redistribute the oil. Serve.