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.
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
Dairy
150
g
Fruits
3
piece
Pear
ripe, Williams variety
Liquids
Meat
6
piece
Venison Shanks
from the front legs
4
rasher
Smoked Bacon
chopped
OilsFats
2
tbsp
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14