Venison Casserole

206 Kcal per serving

Intolerances / Preferences:
Lactose Free
#Carrots #Meat #Suede #Venison


  1. Preheat the oven to 150C/300F/Gas 2.
  2. On the hob, heat the oil in a large lidded casserole dish. Add the onions and cook until softened, but not browned (add a little water if they stick).
  3. Add the garlic, bacon and mushrooms and cook for a further minute.
  4. Add and brown the venison.
  5. Add the red wine, water, stock pots, jelly, carrots, swede, celery, and pepper.
  6. Bring to the boil and stir well. Add the rosemary sprigs (or dried rosemary).  Put the lid on the casserole and place in the middle of the oven – cook for 2—2.5 hours.
  7. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add to the casserole to thicken the sauce.
  8. Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened.

Serve with seasonal vegetables (nit included in the nutritional values). Ingredients can be cut down to serve fewer however, this is a great dish to freeze


  • olive or rapeseed oil 6 sprays
  • onions, diced 250g (approx. 3-4 medium)
  • garlic cloves, crushed 2
  • smoked back bacon (weight excludes fat), diced 80g (approx. 4 rashers)
  • chestnut mushrooms, diced: 250g
  • haunch or shoulder of venison, diced 1 kg (approx. 1.5 – 2cm cubes)
  • red wine: 1 small bottle (187ml)
  • boiling water 400ml
  • beef stock pots 2
  • chokeberry (or redcurrant or rowan) jelly 1 tbsp
  • carrots, diagonal slices 250g (approx. 4 large)
  • swede 450g (approx. 1 small)
  • celery, diced 200g (approx. 4 sticks)
  • Freshly ground black pepper
  • 2 sprigs rosemary or 1 tbsp. dried rosemary
  • Cornflour 30g

Nutritional values

  • Protein 21.3g
  • Fats 7.2g
  • Saturated fats: 2.9g
  • Carbohydrates 11.1g
  • Sugars: 4.9g