Venison Casserole

Venison is brilliantly low in cholesterol and fat, and is particularly delicious when cooked really slowly... It is in season from now until Christmas time (ish) in the UK, and while it doesn't taste as game-ey as you might expect (much less so than pheasant, for example), I think it is possibly more interesting than beef in a stew. This particular venison recipe is rich from red wine and blackcurrant flavours, and is perfect with some latkes or rosti, or served with some small and very crunchy roasted potatoes.


  • 800g Venison (diced)
  • Two Thirds Bottle Red Wine
  • Blackcurrant Jelly
  • Bay Leaf
  • 2 or 3 Onions
  • 4 Carrots
  • 2 Celery Sticks
  • 4 Cloves Garlic
  • Stock
  • 1 tbsp Plain Flour

This will feed 4 – 6 people (or 2 of you with a couple of days leftovers…)

Dice the Venison (or get your butcher to do this) and slice 2 of your Carrots and 1 Celery Stick (half a cm thick roughly)

Overnight, marinade the Venison and the Carrots and Celery in a large bowl in two thirds of a bottle of Red Wine and 2 or 3 large tablespoon’s of Blackcurrant Jelly.  Add a Bay Leaf before refrigerating

The next day – drain the Venison (reserving the liquid of course!) and brown all the meat in a little Extra Virgin Olive Oil in a large saucepan.  Do this in batches so the meat fries brown rather than stewing and season the meat with Salt & Pepper as you go…

Slice up the other 2 Carrots and the stick of Celery, and chop the Onions roughly

When the Venison is all browned and set aside, in the same pan, fry the chopped Onions, crushed Garlic, Celery and Carrots (the newly chopped ones and the ones from the marinade)

Add the Venison back to the pan, stir together with the Vegetables for a while before adding a tablespoon of Plain Flour.  Stir over a medium heat until the Flour has been absorbed

Add the Red Wine marinade, a Bay Leaf (and some other herbs?  Oregano, Thyme?!) and enough hot Stock to cover the Venison and Veg; also a good crunch of Black Pepper

(You can use any kind of Stock… Beef, Chicken, or you could make your own Venison Stock using the usual recipe but replacing the chicken with a few cubes of Venison instead)

Bring to the boil and then put into a pre-heated oven at 175˚c for 3 or 4 hours or until the meat is literally falling apart.  Stir occasionally

This Venison Casserole is delicious served with some Green Beans and some Roasted Potatoes…

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