Kumara and venison one pot dinner
Try this delicious and easy meal in a crock pot.
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
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.
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]|
|- saturated fat||0.5g|