Venison Casserole
Venison Casserole



  • 1 tbsp olive oil
  • 25g butter
  • 2 diced onions
  • 4 crushed garlic cloves
  • 4 rashers smoky bacon, chopped
  • 500g brown mushrooms, halved
  • 2.5kg diced venison
  • ½ bottle red wine
  • 400ml beef stock
  • 3 tbsp redcurrant jelly or similar
  • Salt and pepper
  • 50g cornflour
  • Blackberries or similar, to garnish
  • 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

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