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Easy And Delicious Venison Casserole
Venison casserole is packed with fabulous flavour and super easy to make, plus its economical and healthy too!
Ingredients
- 300 g venison diced
- 2 tbsp olive oil
- 100 g bacon lardons
- 1 onion diced
- 1 stick celery chopped
- 3 carrots chopped into chunks
- 2 cloves garlic minced
- 2 parsnips chopped into chunks
- 150 g button mushrooms
- 250 g potatoes baby/miniature potatoes are best
- 150 ml red wine
- 600 ml beef stock
- 2 tbsp Blackcurrant jam
- 1 bay leaf
- 1 tsp Herbes de Provence
- 1 tsp fresh rosemary minced
- 3 juniper berries crushed
Instructions
- Toss the venison in some seasoned flour and sear in the olive oil for a few minutes till brown and a bit gnarly then remove and set aside.
- Add the lardons, onion and celery to the pan and cook for 5 minutes then add the garlic for a minute
- Toss in the other veggies plus the reserved venison and any juices from it plus all your other ingredients and simmer for 5 minutes before putting it in a preheated oven at 180C for about 1 and a half hours till the meat is tender.
- Season to taste and serve with crusty bread to mop up the gravy
Notes
Serve just with crusty bread to mop up that gorgeous gravy or add some steamed greens like cabbage, kale or spinachh on the side. A nice winter salad also works well with your venison stew.
This venison casserole will keep for about 4 days in the fridge and can be frozen for up to 3 months. Simply defrost and reheat till piping hot.
You can use blackcurrant jam or blueberry jam instead of redcurrant jelly, plum jam works well too in venison stew.
Nutrition
Calories: 500kcalCarbohydrates: 51gProtein: 33gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 64mgSodium: 841mgPotassium: 1506mgFiber: 10gSugar: 14gVitamin A: 7702IUVitamin C: 33mgCalcium: 116mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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