Diced Venison Casserole Recipe

Our diced venison makes a lovely casserole for an autumn evening. Slowly cooked with root vegetables, red wine and herbs, it becomes tender in a rich, savoury sauce.

With this recipe there is less than 30 minutes of preparation, then the oven does the rest. Serve with creamy mashed potatoes and seasonal greens for a warming supper.

Ingredients

• 500g diced venison
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery sticks, diced
• 1 garlic clove, crushed
• 1 tbsp plain flour, optional, for coating and thickening
• 375ml beef stock
• 75ml dry red wine, or extra beef stock
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 sprig of fresh thyme
• 1 tbsp oil
• A small knob of butter
• Salt and black pepper, to season

Method

1. Preheat the oven to 160°C, 140°C fan, gas mark 3.
2. If using the flour, season it with salt and pepper and lightly coat the venison. Heat the oil and butter in a heavy-based, ovenproof casserole dish. Brown the venison over a high heat, working in batches so the pan is not overcrowded. Lift out and set aside.
3. Lower the heat and add the onion, carrots and celery to the same dish. Cook gently for 4–5 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for a further minute.
4. Return the venison to the dish. Pour in the wine, or extra stock, and scrape up any browned bits from the base. Add the beef stock, Worcestershire sauce, bay leaf and thyme, then season with salt and pepper.
5. Cover tightly with a lid and cook in the oven for 1½–2 hours, or until the venison is tender. Check towards the end of cooking and add a splash of stock if needed.
6. Remove the bay leaf and thyme stalk, then check the seasoning. Serve with creamy mashed potatoes and seasonal green vegetables.