Venison Casserole

Preheat the oven to 150C. Heat the olive oil and butter in a large casserole, and gently cook the onions to soften. Add the bacon, mushrooms, and garlic, and cook for a minute or two. Meanwhile, brown the venison in a frying pan, and add to the casserole with the mushrooms. Pour in the red wine and stock, along with the jelly and plenty of seasoning.
Bring to the boil, stir well, then pop on the lid and place in the oven to cook for 90 mins. When ready, make a paste with the cornflour and a couple of splashes of water, and add to the casserole, stirring it in to thicken for 5 minutes. Serve hot with steamed kale and a garnish of blackberries.

2 hrs

8 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box