Delicious And Easy Venison Casserole

This simple venison casserole is the perfect comfort food for this time of year. It’s rich and aromatic and full of fabulous flavour. Super easy to make, it’s a case of letting the oven do the work.

Why you’ll love this recipe

• Venison stew is delicious and healthy too as venison is a low-fat meat packed with protein.
• Surprisingly venison is economical as it is packed with flavour you don’t need as much actual meat to make an impact.
• This venison casserole is super easy to make, one of those recipes where your oven does most of the heavy lifting for you.

I love venison stew as it’s just so rich, aromatic and packed with flavour, it’s one I make on repeat in the winter months and something that makes an appearance both for basic suppers and when friends come round too.

Ingredients for venison casserole

Venison – stewing venison comes ready-packed if you are shopping the supermarket, but local butchers sell it too and you may be lucky enough to have a friend who shoots or game supplier nearby.

Lardons – Smoked bacon lardons add an extra element of flavour to your venison casserole.

Winter veggies – I have used the basics for my venison stew recipe, just onions, carrots, celery, parsnips, mushrooms and some baby potatoes,

Seasonings – I like to use a mix like Herbes de Provence for this stew plus some crushed juniper berries, a sprig of fresh rosemary and a bay leaf.

Liquid – Beef stock and red wine.

Extras – I use some blackcurrant jam in my venison casserole for an extra hit of flavour, but you can also use a bit of red currant jam, plum jam or blueberry jam. Better still my hedgerow jam or rowan berry jelly.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make venison stew

This is such an easy recipe to make. Simply start by mixing your venison in a little seasoned flour then browning in some olive oil just to get a bit of gnarly crustiness on the outyside, Remove from pan and replace with the onions, celery and carrot for about 5 minutes then add your garlic for just about a minute.

Chuck in the rest of the veggies plus your venison meat, seasonings, wine, stock etc and bring to a simmer then pop it into the oven. Now you can sit back and drink the rest of the wine and then remember to bring it out of the oven after about an hour and a half.

By this time the venison stew should be beautifully tender and the kitchen filled with the most wonderfully aromatic scents.

How to serve venison casserole

If you have put in loads of veggies including potatoes, as I have here then you are good to go with just a hunk of crusty bread to mop up all that gorgeous gravy from your venison stew.

Feel like you need some extras on the side – then why not serve your venison casserole with some steamed greens like kale or cabbage, spinach or spring greens.

How long will this keep?

Your venison stew will keep in the fridge for 3-4 days and freezes perfectly for up to 3 months. Just defrost and reheat till piping hot.

Looking for more winter warmer recipes? Then check these out before you go;

Super easy turkey bolognese

Winter vegetable soup

One-pan lamb meatball curry

Traditional Greek beef stifado

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, and Pinterest and sign up for my newsletter too of course.