Venison Casserole

Deer Stalker March 9, 2013 0
Venison Casserole


  •         1 tbsp olive oil
  •         25g/1oz butter
  •         2 onions, diced
  •         4 fresh garlic cloves
  •         4 rashers smoked bacon
  •         500g/1Ib 2oz mushrooms
  •         2.5kg/5½lb haunch or shoulder of venison, diced
  •         ½ bottle red wine
  •         400ml/14fl oz water
  •         2 beef stock cubes, crumbled
  •         3 tbsp redcurrant jelly
  •         salt and freshly ground black pepper, to taste
  •         50g/2oz cornflour
  •         punnet redcurrants, to decorate
  •         6 sprigs rosemary or thyme, to decorate

To serve

  • new potatoes
  • wilted spinach

Preparation method

  • Preheat the oven to 150C/300F/Gas 2.
  • On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.
  • Add the garlic, bacon and mushrooms and cook for a further minute.
  • In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.
  • Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven – cook for 90 minutes.
  • Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce – add a little at a time if you are not sure how much you will need.
  • Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened – this will take about five minutes.
  • Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants.

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