Venison Casserole


  • 1 tbsp olive oil
  • 25g butter
  • 2 onions diced
  • 4 garlic gloves, crushed
  • 4 rashers smoked bacon, chopped
  • 500g chestnut mushrooms, halved
  • 2.5 kg diced venison
  • 1/2 bottle red wine
  • 400 ml water
  • 2 beef stock cubes
  • 3 tbsp redcurrant jelly
  • salt and pepper
  • 50g cornflour
  • purrent redcurrants (decoration)

To serve:

  • new potatoes
  • wilted spinach


  • Pre-heat the oven 150°c
  • 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 it need 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 bunch of fresh redcurrants

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