Venison Casserole

Venison Casserole

Serves 6  Preparation time 30minutes  Cooking time 2hours


2 tablespoons rapeseed oil

1kg/ 2.2lb diced venison

2 large onions chopped

2 cloves of garlic crushed

2 sticks celery finely chopped

2 carrots diced

3 sprigs of fresh rosemary or thyme

1 bay leaf

A dash of Worcestershire sauce

450ml red wine

300ml beef or game stock

1 tablespoon redcurrant jelly

2 tablespoons of seasoned plain flour


Method – Venison Casserole

  1. Preheat oven to 160c, 140c fan or gas mark 3
  2. Heat the oil in a large casserole dish over a high heat.
  3. Cover the diced venison with the seasoned flour and gently brown in the pan, remove and put to one side.
  4. Add onion and garlic to the pan and cook until soft.
  5. Add celery, carrot and cook for a further 2 minutes.
  6. Add the browned venison.
  7. Pour in the red wine and bring to a simmer allowing the alcohol to burn off.
  8. Add the remaining ingredients, rosemary or thyme, bay leaf, Worcestershire sauce, stick and redcurrant jelly. Stir and bring to the boil. Reduce to simmer and leave for 10 minutes.
  9. Cover the casserole dish and place in the centre of the oven and leave for 1 ½ hours to slow cook.
  10. Serve your Venison Casserole with baby potatoes and seasonal vegetables.