Venison Casserole - ok to make 1 day early (how best to warm - oven or hob?)

[planestrainsautomobiles]

I'm making this venison casserole for Christmas Eve dinner tomorrow.

Venison Casserole

I was thinking of making tonight - do you think it will still be good tomorrow. I'll need to leave it to cool and then store in the fridge overnight.

How best to warm up tomorrow - in the oven or on the hob?? If in the oven, what temp?? The recipe describes adding a cornflour paste at the end to thicken...... should I add the cornflour / water paste as I warm it or before I cool it?

Thank you

Of course it'll be fine - actually it'll be improved - tomorrow. It'll also be fine to warm up either way.

I fact I wouldn't even bother putting it jn the fridge, myself.

Casserole is always better made the day before, isn't it? Cook it as you normally would then reheat thoroughly either in the oven or the hob. Just make sure it is piping hot. Oven at 180, I'm not sure how long it would take - depends how cold it us and what the pot is like. I would do the thickening after you reheat. I probably wouldn't bother putting it in the fridge overnight, but I bet that will bring the wrath of mumsnet down on my head. My completely unproven theory is that if the stew is hot and you leave the lid on the germs can't get in as it cools.

Cross post! Two votes for no fridge.

Always better to make a casserole in advance. I made one this morning, to be eaten tomorrow evening. It improves the favour. I would reheat in the oven, lowish temperature, but it can go on the hob.

I would make it and leave it out (in its pot with the lid on) too. I'd wait until I'd reheated it to see if it needeD thickening, and probably depending on how much else was going on put it in the oven at 150c or so until it's bubbling. When I do this for a stew for 2-3 I use a lidded Pyrex dish so I can see what's going on and usually give it 30-40mins. If you're hanging round in the kitchen anyway it will prob take about the same amount if time on the hob on a low flame.

Thank you, definitely leaving out of fridge (haven't got any space!)

maybe leave it somewhere cool, if you have a garage or shed or balcony that would be perfect. I always rely on my garage acting as a huge fridge over Christmas but its a roasting 9 degrees in there today so the wine isn't exactly well-chilled!
Venison casserole is really scrummy one or two days after first cooking, because all the flavours develop. We were going to have it tomorrow evening except I forgot to defrost the venison in time to cook it yesterday....

Def better the next day. Yum!