A proper venison casserole is the best thing to come home to after a day on the hill or in the field. Venison is lean, full of flavour and loves long, gentle cooking, which turns tougher cuts like shoulder and shin meltingly tender. This recipe serves six and tastes even better the next day.
Ingredients
- 1kg diced venison (shoulder, shin or haunch trimmings)
- 2 tbsp plain flour, seasoned with salt and pepper
- 3 tbsp oil or beef dripping
- 150g smoked streaky bacon, chopped
- 2 onions, sliced
- 3 carrots and 1 parsnip, thickly chopped
- 250g chestnut mushrooms, halved
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 300ml red wine
- 400ml beef or game stock
- 6 juniper berries, lightly crushed
- 2 bay leaves and a few sprigs of thyme
- 1 tbsp redcurrant jelly
Method
- Heat the oven to 150°C (130°C fan) / gas 2. Toss the venison in the seasoned flour.
- Brown the meat in batches in a hot casserole dish with the oil until well coloured. Set aside.
- Fry the bacon, onions, carrots and parsnip for 8 minutes, then add the mushrooms and garlic for 2 minutes.
- Stir in the tomato purée, then pour in the wine and let it bubble for 3 minutes, scraping up the base of the pan.
- Return the venison, add the stock, juniper, bay, thyme and redcurrant jelly. Bring to a simmer, cover and cook in the oven for 2 to 2.5 hours, until the meat is tender.
- Check the seasoning, remove the bay and thyme stalks, and serve.
What to serve with venison casserole
Creamy mashed potato, buttered savoy cabbage or crusty bread. A spoonful of horseradish or redcurrant jelly on the side works well.
Tips
- Don't skip browning the meat in batches. Crowding the pan steams it instead of browning it.
- Use a slow cooker if you prefer: brown the meat first, then cook on low for 7 to 8 hours.
- It freezes well for up to three months.
FAQs
Which cut of venison is best for casserole?
Shoulder, shin and neck are ideal. They are inexpensive, and their connective tissue breaks down into rich, tender meat during slow cooking.
Can I use frozen venison?
Yes. Defrost it fully in the fridge overnight and pat dry before browning.
Can I make it ahead?
Yes, and it improves overnight. Cool quickly, refrigerate and reheat until piping hot.
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