Rich Venison Casserole

Try this rich venison casserole recipe - our tasty alternative to a beef or chicken

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  • Serves 6

  • Prep time 30 mins

  • Cooking time 2 hrs

  • Total time 2 hrs 30 mins

  • Calories 443 per serving

  • Freeze yes
  • Prepare ahead yes


  • 2tbsp vegetable oil
  • 25g (1oz) unsalted butter
  • 1kg (2lb 4oz) venison, chopped
  • 4tbsp plain flour, seasoned
  • 1tsp ground cinnamon
  • 2 large onions, peeled and finely sliced
  • 2 garlic cloves, peeled and finely chopped
  • 300ml (Ĺpt) port
  • 500ml (18fl oz) good beef stock
  • 2 bay leaves
  • 4 sprigs thyme, tied with string
  • 3tbsp cranberry jelly
  • 100g (4oz) pruneaux d'Agen, pitted
  • 100g (4oz) chestnuts, halved


  1. Heat the oil and butter in a frying pan. Dust the venison with the flour and cinnamon and fry a few pieces at a time until well browned, then transfer to a large casserole. Add the onions and garlic to the frying pan and cook for 5 to 10 minutes. Add remaining flour to the pan, stir, add the port and bring to a boil. Pour over the venison in the casserole, then add the stock and herbs. Place a tight-fitting lid on top and cook on a gentle heat for 1 hour.

  2. After this, remove the lid, season, and stir well. Add the remaining ingredients, replace the lid and cook for a further hour. This casserole will freeze for up to a month.