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Venison Shank Casserole with Pears and Parsnips

A rich winter venison casserole marinated in red wine and port, served with roasted squash, beetroot, and buttery pears.

DinnerVenisonRoot VegetablesWinterSlow-Cooked
Estimated Nutrition
Calories
819
kcal / serving
4914 kcal total
Carbs
44.7g
per serving
268.2 g total
Fat
47.5g
per serving
285 g total
Protein
40.4g
per serving
242.4 g total
Cook Time
240
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
6
tbsp
Vinaigrette
Dairy
150
g
Butter
Fruits
3
piece
Pear
ripe, Williams variety
Liquids
350
ml
Red Wine
150
ml
Port
2.15
l
Stock
chicken or beef stock; total amount includes 150ml for pear step
Meat
6
piece
Venison Shanks
from the front legs
4
rasher
Smoked Bacon
chopped
NutsSeeds
1
sprig
Thyme
2
clove
Garlic
crushed
1
piece
Bay Leaf
4
piece
Peppercorn
4
piece
Juniper Berry
200
g
Chestnut
cooked
OilsFats
2
tbsp
Vegetable Oil
Vegetables
1
piece
Onion
chopped
2
piece
Carrot
peeled and chopped
1
stick
Celery
chopped
0.5
piece
Onion Squash
seeds removed, cut into 2.5cm moons, skin on
6
piece
Beetroot
washed and halved lengthways
3
piece
Parsnip
peeled and halved

Method

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