Published on 1 May 2017 - Recipe 101
http://mrdscookware.com/ another thermal cooker recipe by Mr D from Mr Ds Kitchen. A wonderful casserole made with red wine, chestnuts and venison sausages.
Ingredients
2tbsp rapeseed oil
6 venison sausages
200g bacon lardons
2 cloves of garlic, peeled and crushed
2 onions, peeled and sliced
150g mixed wild mushrooms
3 sticks of celery, finely sliced
2 carrots sliced
1tsp of dried thyme
1tsp juniper berries, crushed
2tbsp tomato puree
375ml red wine
2tbsp beef gravy granules
500ml water
1tbsp redcurrant jelly
180g vacuum-packed chestnuts
method
1. Put the inner pot on the cooker.
2. Turn on the heat to medium and pour in the rapeseed oil.
3. When hot add venison sausages and brown all over.
4. Once brown transfer to a plate.
5. Add the bacon lardons and fry until crisp.
6. Add the cloves of garlic and fry for 1 minute.
7. Add 2 onions, the mixed wild mushrooms, the sticks of celery, the carrots, the dried thyme and the juniper berries.
8. Cook for 4 to 5 minutes until everything softened.
9. Stir in the tomato puree.
10. Pour in the red wine, the beef gravy granules, the water, the redcurrant jelly and the vacuum-packed chestnuts.
11. Stir, add the sausages back and bring to the boil.
12. Once boiling put the inner pot into the outer container and shut the lid.
13. Leave to cook without power for a minimum of 2 hours.
Serve with mustard mash.
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Mr D's Kitchen is to help people learn how to use a thermal cooker which is a slow cooker that needs no power to cook for up to 7 hours. All the recipes can easily be adapted to work in a slow cooker and if you need any help please contact me.
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Category: How-to & Style
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