Leftover Venison Casserole with Cornbread
I made this with leftover venison roast, but leftover roast beef works too. The cornbread is delicious and soaks up the rich gravy. Serve with savoy cabbage and carrots.
I made this with leftover venison roast, but leftover roast beef works too. The cornbread is delicious and soaks up the rich gravy. Serve with savoy cabbage and carrots.
- 1 tsp baking powder
- pinch salt
- 1 cup water
- 1/2 tsp dried thyme
- 1/4 pint milk
- 1 tsp bicarbonate of soda
- 12 ounces leftover venison cubed
- 1/2 an onion finely sliced
- 8 button mushrooms sliced
- 1 measure scotch a good slug
- worcester sauce a good slug
- tabasco sauce a good shake
- 1 dessert spoon crab apple jelly
- 1 x oxo cube
- for the corn bread
- 80 grams polenta
- 80 grams plain flour
- 1 dsp runny honey
- 2 tbsp natural yoghurt
- 1 tbsp corn oil
- Carbohydrate 28.4965949991668 g
- Cholesterol 1.45249999928991 mg
- Fat 42.5145518415309 g
- Fiber 4.88432509557903 g
- Protein 11.9812899993787 g
- Saturated Fat 3.68917880971015 g
- Serving Size 1 1 Serving (416g)
- Sodium 868.975937491715 mg
- Sugar 23.6122699035878 g
- Trans Fat 2.36083199855127 g
- Calories 539 calories
Step-by-step
- Heat a pan with a little oil and fry the onion and mushrooms until soft.
- Crumble in an oxo cube and fry for a minute or so; don't worry if it sticks.
- Add the scotch (ensuring the pan isn't too hot) and boil off the alcohol. Add a cup of water, Worcestershire sauce, Tabasco, thyme, and crab apple jelly.
- Add the leftover venison and simmer until it has reduced to a thick gravy.
- Preheat oven to 220 degrees centigrade (428 degrees Fahrenheit).
- Add a drop of oil to 4 compartments of a muffin tin and heat the oil.
- Add all the dry cornbread ingredients to a bowl.
- Add the wet cornbread ingredients to make a thick batter.
- Remove the tin from the oven and distribute the batter evenly. Cook for 15-20 minutes.
Leftover Venison Casserole with Cornbread: A Weeknight Delight
As a busy working mom, finding time to cook a delicious and satisfying meal can sometimes feel like an impossible task. Juggling work deadlines, school runs, and all the other demands of modern life leaves little time for elaborate recipes. That's why I’ve become a master of transforming leftovers into something truly special. This Leftover Venison Casserole with Cornbread is a perfect example – a quick, easy, and incredibly flavorful meal born from the remnants of a Sunday roast.
The beauty of this recipe lies in its simplicity and versatility. The base is a rich and savory venison gravy, easily adaptable to other leftover meats like roast beef or even chicken. The addition of mushrooms and onions adds depth and complexity to the gravy, while the hint of scotch and Worcestershire sauce provides a delightful tang. The homemade cornbread is the star of the show, its slightly sweet and crumbly texture perfectly complements the savory gravy. It soaks up every last drop, ensuring no flavor is wasted.
What truly makes this dish shine, however, isn’t just its taste but also its convenience. The prep time is minimal – a quick sauté of onions and mushrooms, followed by simmering the gravy – and the cornbread bakes beautifully in a muffin tin, ensuring even cooking and easy portioning. This makes it an ideal weeknight meal, perfect for those busy evenings when you need something quick, yet satisfying and impressive enough for a family dinner or an unexpected guest.
I often serve this casserole with a simple side of steamed savoy cabbage and carrots, adding a touch of freshness and vibrant color to the plate. The combination of textures and flavors is simply divine. The soft, melt-in-your-mouth venison, the rich and flavorful gravy, the slightly sweet cornbread, and the crisp vegetables create a harmony of tastes that will leave you wanting more. And believe me, leftovers of this casserole are just as delicious the next day!
This recipe isn't just about saving time and ingredients; it’s about embracing the art of resourceful cooking. It’s about transforming something ordinary – leftovers – into something extraordinary. It’s a celebration of resourcefulness, a testament to the magic that can happen in the kitchen when you allow yourself to be creative and embrace the unexpected. Try it – you won't be disappointed.
Tips and Variations:
Spice it up: For a spicier kick, increase the amount of Tabasco sauce or add a pinch of cayenne pepper to the gravy.
Add some vegetables: Feel free to add other vegetables to the gravy, such as diced carrots, celery, or bell peppers.
Make it vegetarian: Replace the venison with cooked lentils or mushrooms for a hearty vegetarian option.
Experiment with herbs: Try adding different herbs and spices to the gravy, such as rosemary, sage, or marjoram.
Different breads: While cornbread is a classic pairing, you can also serve this casserole with biscuits, crusty bread, or even mashed potatoes.
This recipe is a true testament to the fact that delicious meals don't have to be time-consuming or complicated. With a little creativity and a handful of simple ingredients, even the busiest among us can create a memorable and satisfying meal. So, the next time you have leftover roast, don't let it go to waste. Transform it into this delectable venison casserole with cornbread – a weeknight winner that’s sure to become a family favorite.
