Spicy Venison with Yoghurt and Cucumber Casserole - Serves 4

Ingredients

500g / 1¼lb best casserole venison
2 chopped leaks
100g / ¼lb button mushrooms
1 red pepper, thickly sliced
150ml/¼ pint thick yoghurt
½ cucumber, peeled and cut into 1in / 2½cm chunks
1 clove garlic
150ml/¼ pint game or chicken stock
Dash of cooking oil

Method

Pre-heat oven to 190°C/375°F/Gas Mark 5

1. Gently fry the venison, leeks, mushrooms and pepper in a little cooking oil for about 5 minutes.
2. Transfer to a casserole dish, add the crushed garlic and pour over the stock. Cook for 1 hour in a moderate oven.
3. Add the cucumber chunks and cook for a further 15 minutes.
4. When ready to serve, pour over the yoghurt and serve immediately on portions of rice.

Return to recipes page