Pic of Venison and red wine casserole

Venison and red wine casserole

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Venison and red wine casserole

Main Serves 4 3h 15 min
This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Eat it with a heap of buttery celeriac mash, cabbage and a further helping of redcurrant jelly.


  • 2 tbsp plain flour
  • 900g diced venison
  • oil for frying, e.g. vegetable or sunflower
  • 1 large onion, finely sliced
  • 3 carrots, peeled and finely diced
  • 3 sticks celery, diced
  • 3 garlic cloves, crushed or finely chopped
  • 450ml red wine
  • 200ml beef stock
  • 10g dried wild mushrooms, chopped (optional)
  • 2 tbsp redcurrant jelly
  • 1 tsp balsamic vinegar
  • 10-12 juniper berries, lightly crushed
  • a few sprigs fresh thyme and rosemary
  • 2 bay leaves
  • salt and pepper


Prep time: 15 min
Cooking time: 3h
  • Step 1

    Preheat the oven to 150°C/Gas 2.
  • Step 2

    Place the flour in a large bowl and season with salt and pepper. Toss the venison in the flour to coat. In a large flameproof casserole heat 3 tablespoons oil.
  • Step 3

    Fry the venison in batches to brown; you want a good caramel colour for the best flavour, so don't crowd the pan. Once browned, transfer the venison to a large bowl and set aside.
  • Step 4

    Heat a little more oil in the pan and fry the onion, carrots, celery and garlic for a few minutes to soften.
  • Step 5

    Add the wine, stock, dried mushrooms, redcurrant jelly, balsamic vinegar, juniper berries and herbs. Season with salt and pepper.
  • Step 6

    Return the venison to the pan and bring to the boil. Cover and transfer to the oven. Cook for 2½-3 hours, until the meat is tender.

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