Lamb

Slow cooker moroccan lamb with apricots

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I hope you enjoy my website and find some inspiring recipes and ideas. I’m Vanya and I live in beautiful Taupo, New Zealand with my husband, two young sons and Golden Retriever.
I love cooking, baking, sharing recipes and of course eating.

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👩🏼‍🍳BULK COOKING👩🏼‍🍳
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Yesterday I turned 2kg of venison into 5 meals:
2 lasagnes, 4 baked sweet potatoes and 8 meat patties.
All of these recipes can be made with beef mince too.
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Please tell me in the comments if you enjoyed the inspo for cooking multiple meals and freezing etc.
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Tag a friend who needs ideas for how to use venison or beef...
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I used my @kitchenaidausnz mixer with the mince attachment to process the venison.
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I cooked the ragu in my new beautiful cast iron casserole dish from @kitco.bypepperandme
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Venison mince ragu

This recipe makes enough for 3-4 meals.

1 Tbsp olive oil
1 onion, finely diced
3 cloves garlic, grated
1.2kg venison or beef mince
3 pork/beef sausages
3 Tbsp BBQ sauce
3 Tbsp worcestershire sauce
2 Tbsp tomato paste
1 cup beef stock, I use an oxo cube & boiling water
1 Tbsp Italian herbs
1 carrots, diced
1 can crushed tomatoes (400g)
Salt and pepper to season

1. Preheat oven to 180.C fanbake. Heat olive oil in a large ovenproof casserole dish, sauté onion and garlic for a few minutes.
2. Brown mince in two batches, remove sausages from skin and brown with the meat. Break up with a wooden spoon.
3. Mix BBQ sauce, worcestershire and tomato paste with beef stock.
4. Add everything to casserole dish and stir it all together. Season with salt and pepper. Once it has all heated through cover with a lid (or tinfoil) and bake for 30 minutes.
5. Remove lid and stir. Bake for another 20 minutes until some of the liquid has reduced.
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Notes:
• Serve straight away with cooked pasta or on top of baked potatoes.
• Once it has cooled make it into lasagne or stuff baked kumara and top with cheese.
• Freeze in bread bags until ready to use. Add frozen lasagne dish or stuffed kumara to cold oven and bake for 40-60 mins at 180.C until golden, then serve with salad and garlic bread.
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Venison was hunted by @mikeytrout1 and the rest of the ingredients were #gifted from @countdown_nz

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Slow cooker moroccan lamb with apricots

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