Venison & Kumara Casserole
A recipe from New Zealand.
🇳🇿 New ZealandcasserolevenisonkumarahighProteinhighCarbcomfortFoodfamilyStylewildGameheartHealthymealPrep
Nutrition (per serving)
460Calories
44 gProtein
42 gCarbs
18 gFat
8 gSugar
700 mgSalt
Ingredients
- 1 kg Venison shoulder (diced)
- 1.2 kg Orange kumara (large chunks)
- 3 large Onions (quartered)
- 4 Carrots (chunked)
- 1 L Low-sodium beef stock
- 200 ml Red wine (optional)
- few sprigs each Fresh rosemary & thyme
- 2 tbsp Olive oil
- 2 tbsp Plain flour
Method
- Preheat oven 160°C. Toss venison in flour, salt & pepper. Brown in hot pot with oil in batches. Remove.
- Sauté onions until soft (8 min). Return venison, add wine (if using), reduce slightly.
- Add kumara, carrots, herbs and stock. Bring to simmer.
- Cover and bake 2–2.5 hours until venison tender. Serve hot – lean, rich NZ venison-kumara casserole.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from New Zealand
Pork Belly with Kumara Crisps & Apple Cider Reduction
620 kcal · 38 g proteinPan-Seared Venison with Kumara Terrine & Blackberry Jus
540 kcal · 54 g proteinLamb & Kumara Salad with Mint Yoghurt
460 kcal · 38 g proteinPrawn & Mango Salad
340 kcal · 28 g protein
Māori Steamed Pudding (Rēwena Paraoa Steamed Pudding)
320 kcal · 6 g proteinKumara & Peanut Butter Toast
380 kcal · 12 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.