Smoky Venison Casserole with Mint and Coriander Cream

gluten-free dairy-free


1.1 kg (2 1/2 lb) venison, diced (braising steak can be used instead)
3 x 15ml spoons light olive oil
1 onion, peeled and finely sliced
2-3 garlic cloves, crushed
225 g (8oz) chorizo or smoked sausage, chopped
1 x 5ml spoon (1 teaspoon) chilli powder
4 bay leaves
2 x 15ml spoons (2 tablespoons) gluten-free flour
pinch of xanthan gum
2 x 15ml spoons (2 tablespoons) smoked paprika
2 x 400g tins chopped tomatoes
100 ml (3 1/2 fl oz) hot beef stock
salt and freshly ground black pepper

For the mint and coriander cream:

100ml dairy-free cream 
200ml dairy-free yoghurt 
1 x 15 ml spoon (1 tablespoon) freshly chopped mint
1 x 15 ml spoon (1 tablespoon) freshly chopped coriander
1 x 15 ml spoon (1 tablespoon) light olive oil

What to do:

  1. Mix together all the ingredients for the mint and coriander cream, season with salt and freshly ground black pepper, cover and chill until later.
  2. Preheat your oven to 160'C / 325'F / Gas Mark 3.
  3. Heat the olive oil in a large, heavy-based, flameproof casserole dish and gently fry the meat until browned.  Remove with a slotted spoon and set aside.
  4. In the same oil add the the onion, garlic, sausage, chilli powder and bay leaves, mix well and fry for about 8-10 minutes until the onions begin to brown.  Add the meat.
  5. Sift the gluten-free flour with the xanthan gum, then add to the pan with the smoked paprika and tomatoes. Stir thoroughly and season to taste.
  6. Cover and cook in the oven for about 3 hours until the meat is tender.
  7. Serve with the dairy-free mint and coriander cream, mashed potatoes and green leafy vegetables.