Thread: Venison beer and pumpkin casserole/pie

500 to 750 grams venison cubed
3 pieces of bacon chopped
1/4 pumpkin cubed
2 carrots sliced
1 onion sliced
Can of your favorite draught

1 tin chopped tomatoes
1/4 cup flour
1 oxo beef cube
Sprig of fresh rosemary finely chopped
Dried herbs to suit, oregano,coriander
Salt pepper

Toss venison in half of the flour, heat decent fry pan, cast iron works great as can use it as slow cooker in oven on 100deg I use a Dutch oven lid on mine

Brown venison in fry pan add onions and bacon, continue to fry until onions soften 5mins or so.
Add oxo cube, beer, tomatoes, rosemary stir it thru.
Add pumpkin and carrot and mix it up.
Use either a slow cooker or Dutch oven, on low for 6 to 8 hrs

Midway thru Cooking taste test add herbs and salt pepper to suit, and extra flour to thicken if required.
When casserole ready serve with mashed potatoes..
If making a pie, allow mixture to cool for an hour, line a dish with flaky pastry, pour in mixture top with pastry and brush with egg.
Bake 30mins in oven 200deg or until pastry is browned and flaky.
.
Serve with more cold bombers 🍻🍻🍻



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