Vickys Venison Cider Casserole, GF DF EF SF NF
Vickys Venison Cider Casserole, GF DF EF SF NF

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys venison cider casserole, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Venison Cider Casserole, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Vickys Venison Cider Casserole, GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have vickys venison cider casserole, gf df ef sf nf using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Venison Cider Casserole, GF DF EF SF NF:
  1. Take 675 grams venison shoulder, diced
  2. Make ready 5 tbsp gluten-free / plain flour
  3. Prepare salt & pepper, I use 1/2 tsp salt and 1 tsp pepper
  4. Make ready 2 tbsp sunflower spread / butter
  5. Make ready 1 medium onion, sliced
  6. Make ready 500 grams butternut squash, pumpkin or sweet potato, peeled and diced into big chunks
  7. Prepare 1 large cooking apple, peeled, cored & diced into chunks
  8. Prepare 400 ml apple cider (or pure apple juice)
  9. Make ready 3 tbsp free-from worcestershire sauce or soy sauce from my links below
  10. Take 3 tbsp maple syrup
  11. Take 1/4 tsp ground cinnamon
  12. Prepare 100 grams frozen peas
  13. Prepare 2 tsp gravy granules * see note below * or 2 tsp cornflour / corn starch
Instructions to make Vickys Venison Cider Casserole, GF DF EF SF NF:
  1. Preheat the oven to gas 3 / 170C / 325°F or set a slow cooker / crockpot on high
  2. Season the flour with salt & pepper then toss the venison in the flour. Melt the sunflower spread in a frying pan and brown the diced venison. Don't cook it right through
  3. Remove the venison from the pan and put it into a large casserole dish or slow cooker. Put the pan back on the stove
  4. Layer the onion on top of the venison in the casserole dish, then the butternut squash / sweet potato then the apple
  5. Pour the cider into the frying pan. Bring it to the boil then stir in the cinnamon, worcestershire sauce & maple syrup and take off the heat - - https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan - https://cookpad.com/us/recipes/332952-vickys-soy-sauce-substitute
  6. Pour into the casserole dish, put the lid on and cook for 2.5 - 3 hours in the oven or for 4 - 5 hours on high in the slow cooker, adding the peas in the last 20 minutes of cooking
  7. Let stand 10 minutes then toss very gently to mix before serving
  8. To thicken the gravy, strain the liquid into a saucepan and boil. Add 2 tsp gravy granules or 2 tsp cornflour mixed with 1 tbsp cold water into the pan and stir. Keep stirring throughout to avoid clumping
  9. Add the gravy back into the casserole and serve with crusty bread or seasonal vegetables
  10. Bisto Original Gravy Granules in the brown cardboard rectangular box is dairy, egg and soy-free with but contains wheat which is a shame as the main ingredient is potato starch. Bisto Best Gravy in the glass jars are free from gluten, dairy and egg but contain soya lecithins. There are other free-from gravy granules available such as the Kallo brand that are also gluten-etc-free

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