BBC navigation

BBC

Venison casserole

Venison casserole

This venison casserole benefits from long, slow cooking.

Ingredients

To serve

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2.

  2. On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.

  3. Add the garlic, bacon and mushrooms and cook for a further minute.

  4. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.

  5. Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.

  6. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.

  7. Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.

  8. Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 8-10

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss