Homemade Venison Casserole with Red Wine Stock
Ingredients
- 500g venison steaks
- 1 large onion
- 1 tsp ghee
- 1 red wine stock pot
- garlic salt to taste
- rosemary to taste
- 3 medium carrots
Preparation
Dice the venison steaks.
Soften the diced onion in 1 tsp ghee, then add the venison and brown it to seal.
Prepare the red wine stock and pour it into the pan.
Add garlic salt and rosemary to taste.
Slice the carrots and add them to the casserole.
Cook on low heat on the hob for 1.5 hours until the venison is falling apart, or use the oven or slow cooker.
Note that the casserole is approximately 14g carbs per serving.