Smoky Chipotle Venison Casserole

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Smoky Chipotle Venison Casserole

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Ingredients

6 portion(s)

Smoky Chipotle Venison Casserole

3 cloves garlic, peeled
3 brown onions, thinly sliced
30 grams olive oil
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/2 level teaspoon ground cinnamon
1000 gram venison (rump or casserole), diced into 2-3 cm cubes
to taste pepper, ground
to taste salt
1 1/2 tablespoons plain flour
1 level tablespoon sherry vinegar, or red wine vinegar
1 level tablespoon brown sugar
2 piece chipotle chilli, canned, in adobo sauce, roughly chopped, add the sauce
2 tablespoons tomato paste
2 tablespoons wholegrain mustard
125 grams red wine
2 bay leaves
170 grams water
1 level teaspoon beef stock paste

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6

2h 5min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Chef recipes Dinner Main course

Recipe's preparation

Method

Place garlic in mixing bowl and chop 4 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add onions, oregano, cumin, smoked paprika and cinnamon then oil and then sauté 5 min/120°C/speed 1. Meanwhile, dust venison with flour, salt and pepper

Add floured venison, sherry or red wine vinegar, brown sugar, sliced chipotle chilli and adobo sauce, wholegrain mustard, tomato paste, red wine, water, beef stock paste, and bay leaves, mix well with spatula then cook 80 min/100°C/speed slow stir.

Check if meat is tender. If not, cook for up to 15 min/100°C/speed slow stir. Remember it will keep cooking as it sits.

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Spatula TM5/TM6
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Tip

Adapted from Dish Magazine Issue 103. They served with toasted garlic crumbs, green beans and mashed potatoes.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.