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Venison Stew Recipe - Food.com butter, heavy cream, redcurrant jelly, tomato paste, gravy, oil, carrot, onion, celery, venison, red wine The stew recipe is rich, flavorful and filling. I prefer to serve with a crusty warm bread and garnish the stew with chopped sautéed mushrooms and shallots. Serving Size: 1 (225) g Servings Per ...
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| Venison Casserole Recipe - Food.com butter, cranberry bean, redcurrant jelly, beef stock, thyme, rosemary, pepper, bay leaf, mushrooms, carrot, onion, celery, venison, salt, red wine, flour This recipe also works well with beef, but venison is far tastier and better for you, since it is very low in fat. If you want to make this recipe even lower fat you can leave out the stage with the b...
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Venison in Red Wine Casserole Recipe - Food.com redcurrant jelly, beef stock, sunflower oil, sage, pepper, onion, celery, venison, salt, red wine, water, flour For special occasions. Serving Size: 1 (223) g Servings Per Recipe: 8 AMT. PER SERVING % DAILY VALUE Calories: 271.4 Calories from Fat 56 g 21 % Total Fat 6.2 g 9 % Saturated Fat 1.6 g 7 % Chol...
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| Pork and Prune Casserole Recipe - Food.com redcurrant jelly, chicken stock, cornstarch, oil, pepper, bay leaf, prune, pork, salt, flour Pork and prunes are a classic French combination. This is an easy recipe and works wonderfully in a slow cooker; great for busy mums in the Autumn. Serving Size: 1 (345) g Servings Per Recipe: 4 AMT...
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| Scottish Sheena Stew Recipe - Food.com beef stewing meat, redcurrant jelly, oil, pepper, mushrooms, onion, garlic, tomato, beef, mustard, relish/chutney, salt, fat, flour Chutney, red currant jelly and mustard combine in a tangy gravy. Old recipe from Scotland brought over after the Second World War to Ontario. Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Ca...
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| Scottish Sheena Stew - Recipe #19905 - Foodgeeks redcurrant jelly, oil, pepper, mushrooms, onion, garlic, tomato, beef, mustard, relish/chutney, salt, fat, flour Try this recipe for Scottish Sheena Stew on Foodgeeks.com Peel onions. Trim excess fat off meat. Toss meat in flour seasoned with salt and pepper. Heat drippings or oil in heavy casserole pan and brow...
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