Casserole Tips

Of all the methods of cooking venison the casserole is probably the king. As venison has practically no fat, a slow casserole method will keep the meat and vegetables moist and succulent – and even better, the flavour will improve by cooking the day before. Casseroles freeze well and they can be up- or down- marketed with appropriate ingredients to suit your mood or your pocket. In short, it is the busy person’s answer to producing cordon bleu cookery with the minimum amount of effort or sacrifice – which is how cooking should be.

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