This venison and blueberry casserole is a celebration dish. Using locally sourced ingredients it is a true reflection of my blog.
Today’s inspirational recipe from Lavender and Lime ♥ Venison And Blueberry Casserole ♥ #LavenderAndLime Click To Tweet
In South Africa we have a blogging platform called Letter Dash. Letter Dash is host to a whole collection of blogging arena’s including the media24 stable. When I started blogging the only food related blogging platform on Letter Dash was food24. I stayed their loyally even when Taste started their own blogging platform, as I believe in loyalty. In fact, whenever I saw a blogger on the global South African platform, blogging about food I suggested they come over to food24.
Then a series of happenings started with a certain blogger being most rude about other bloggers on this platform. This resulted in a 101 series of blogs where there was not enough space for my post on ethics and copyright. That aside, I was not getting any ‘front page’ exposure on food24 as this was left to the ‘in crowd’. I was however briefly a blog of note and got a ‘heard on food24’ mention every day. Not to sound like sour grapes, but I just felt this was not enough for me.
I have been blogging on Letter Dash for over 2 years, and I have published more than 860 posts and I felt the need for some more exposure. I decided to move over to the Taste platform to see if I would get more exposure and within two weeks I was featured on the front page of their newsletter (read my post here to celebrate). But, the biggest exposure has come my way as I am the featured blogger in the Taste Magazine November issue! This issue is a readers collaboration, and goes on sale today at all Woolworths Stores nationwide. Woolworths in South Africa is the equivalent to Marks & Spencer in the UK, and Taste Magazine is their in house magazine, run under the New Media Publishing stable.
To celebrate this great accolade I have made another dish using Woolworths ingredients, namely venison and blueberries.
Venison and Blueberry Casserole
- 15 mls olive oil
- 15 g butter
- 1 onion, peeled and chopped
- 1 clove garlic, chopped
- 2 slices streaky bacon, sliced
- 250 g venison, cubed
- 100 g exotic mushrooms, sliced
- 5 mls dried thyme
- 250 mls red wine
- 60 mls frozen blueberries
- in a casserole dish, heat the oil and the butter
- sauté the onions and the garlic until soft
- cook the bacon until the fat has rendered down
- brown the venison
- add the mushrooms and cook until soft
- add the thyme and the red wine
- cover and simmer for one hour
- remove the lid and add the berries
- cook until the berries are soft
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22 thoughts on “Venison And Blueberry Casserole”
Congratulations again Tandy – looking forward to seeing you in print!
Have a happy day.
thanks Mandy, and a happy day to you too!
Hearty congratulations, my friend, I am so proud of you!
thank you so much Cindy xxx
thanks so much 🙂
Congratulations on the feature in Taste Magazine! I think I bought that magazine while in South Africa.
thanks Bexx 🙂
P.S. recipe looks amazing also.
Must find friend who has too much venison! This looks great.
hope you do!
Congrats on becoming the featured blogger in the Taste Magazine November issue! This recipe looks very good, I really love venison and would never ever have thought about adding blueberries to it…
Thanks so much Jen 🙂
Congrats! Congrats! Congrats
How exciting – huge congratulations on the feature and also on the great recipe!
Congratulations, Tandy!! You deserve this!
thank you so much xxxx