Skip to content
Venison Casserole Recipe

Venison Casserole Recipe

Among the reasons for venison’s increasing popularity are the meat’s nutritional value. It has more protein than any other red meat, which means that it sates the appetite really well. As the cold weather bites, here is a great Mary Berry venison casserole recipe for you to try. 

2.5 kg Diced Venison
1 tbsp olive oil
25g/1oz butter
2 onions, diced
4 garlic cloves, crushed
4 rashers Smoked Bacon, chopped
500g/1Ib 2oz chestnut mushrooms, halved
½ bottle of red wine
400ml/14fl oz water
2 beef stock cubes, crumbled
3 tbsp Redcurrant Jelly
salt and freshly ground black pepper, to taste
50g/2oz cornflour
punnet redcurrants, to decorate
6 sprigs of rosemary or thyme, to decorate



  1. Preheat the oven to 150C/300F/Gas 2 degrees Celsius/Fahrenheit.
  2. On the stovetop, heat the olive oil and butter in a large casserole dish with a lid. Cook the onions until they are tender, but not browned.
  3. Cook the garlic, bacon, and mushrooms for an additional minute.
  4. A sprinkling of venison should be browned in a skillet before being added to the casserole. Add the red wine, water, stock cubes, redcurrant marmalade, and salt and pepper once all the meat has been browned.
  5. Bring to a simmer and stir thoroughly. Cover the casserole and position it in the center of the oven for 90 minutes.
  6. Take it out of the oven. Combine the cornstarch and two tablespoons of water to form a paste. Add as much of the paste to the casserole as necessary to thicken the sauce; if you are unsure, add a small amount at a time.



Recipe originally found at:

Previous article Danny's Days - 12th February 2024