Venison Casserole Recipe


  • 400g diced red deer venison
  • 3 tablespoons flour
  • 3 tablespoons vegetable oil
  • 1 onion, 1 parsnip & 1 carrot peeled & chopped
  • 2 sticks celery sliced into chunks
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 1 bay leaf
  • 10 black peppercorns
  • 10 dried allspice berries
  • 6 juniper berries
  • 2 sprigs thyme, picked
  • 200ml red wine
  • 300ml beef stock
  • 1 dessert spoon redcurrant jelly
  • 1 tablespoon tomato purée
  • Few drops Worcestershire sauce
  • Freshly ground black pepper & salt
  • Grated nutmeg
  • Beef gravy granules to thicken

Enough for 2 to 3 portions


  • In a pestle & mortar roughly crush together peppercorns and berries. Add to a suitable container along with the venison, vegetables, herbs and red wine. Lightly toss together, cover and marinate in the fridge for at least 12 hours.
  • Drain the vegetables and meat, reserving the liquid for later.
  • Pat the venison dry with kitchen paper.
  • Toss the venison in seasoned flour and shake off excess.
  • Heat the oil in a strong based frying pan until smoking. Add the venison a small amount at a time. Turn frequently until nice and brown all over. Remove and place in the slow cooker.  Continue the process until all venison is browned.
  • Add the vegetables to the hot pan and sauté for 2 to 3 minutes until lightly coloured. Add to the slow cooker.
  • In a saucepan. heat together the marinade and the beef stock. Mix in the tomato purée, redcurrant jelly and a few dashes of Worcestershire sauce to taste. Pour the hot liquid over the meat and vegetables. Give everything a good stir and set to cook on low for 7 to 8 hours.
  • Once cooked, thicken to taste with gravy granules, add grated nutmeg to taste and check the seasoning.

Cook’s Tips

  • Personally I think that this casserole actually improves in flavour when eaten a day or two after cooking!
  • If you don’t have a slow cooker, cook in a lidded casserole dish in a medium oven for 2 to 3 hours.