Kumara and venison one pot dinner

Try this delicious and easy meal in a crock pot.

Kumara and venison one pot dinner

Ingredients

Serves 6

500g New Zealand farm-raised venison, diced
½ cup orange juice
1½ cups shiraz
4 vine tomatoes, skinned and chopped
2 red kumaras, peeled and chopped
2 medium onions, peeled, sliced into thin wedges
¼ tsp horopito, or freshly ground black pepper
1 tsp Vegemite
1 clove garlic, peeled and chopped
1 cup baby spinach leaves

Method

Preheat oven to 180°C.
Place all ingredients, except spinach, in a casserole and stir to combine.
Cover with a layer of baking paper, then a close fitting lid and place in the oven.
Cook for 1½ hours, or until venison is tender.
Stir occasionally.
Remove from oven. Stir through spinach and serve immediately.

Variation: To make this recipe in a crock pot reduce wine to ¾ cup, and cook for about 8 hours on low heat.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 912kj
Protein 21.3g
Total fat 1.9g
- saturated fat 0.5g
Carbohydrates 13.9g
- sugars 9.2g
Fibre 4.4g
Sodium 169mg

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