By Rosie Conroy published
This rich venison casserole is the perfect winter comfort food, full of familiar flavours and meltingly tender meat. Sometimes people can be cautious about game, but it’s a great lean protein source, and is readily available in the UK. We’ve combined sweet redcurrant jelly to mellow out the strong venison flavour, as well as adding a good hit of juniper berries for a gorgeous aromatic hit. For us this stew is perfect when served with buttery mashed potatoes and loads of steamed veggies. The beauty about anything slow cooked like this is that it freezes well. Make sure you wait until everything is completely cool, pack into boxes and store in the freezer until ready to use. We would always advise fully defrosting meat overnight in the fridge before reheating after freezing. If you can’t get hold of venison, or don’t fancy it, this is also delicious with stewing beef. Try using something like rump steak, chuck shoulder or a basic stewing mix.
- Preheat the oven to 150C, Gas Mark 2.
- Fry the lardons until crisp in a large pan, Remove and set aside. Add the onions, garlic and oil and cook for a few minutes, until soft. Remove and set aside.
- Dust the venison in the flour and season well. Fry in batches, in the same pan, until browned. Add the onion, garlic, lardons and the rest of the ingredients to the pan.
- Cover and move to the oven. Cook for 2-3 hours, until the meat is tender. Serve with vegetables and mashed potatoes.
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, crushed
- 200g smoked lardons
- 1.2kg shoulder of venison, diced
- 50g flour
- 300ml red wine
- 500ml beef stock
- 250g redcurrant jelly
- 1tsp juniper berries
- 5 sprigs rosemary
- steamed vegetables and mashed potatoes, to serve
Top Tip for making Venison Casserole
If you can’t find shoulder of venison, haunch also works well in this dish.
Rosie Conroy is a food and drinks journalist with over a decade of experience working for national, big-name titles in both print and online. Formerly the Digital Food Editor of woman&home, Rosie now heads up the team at SquareMeal, reviewing the best London restaurants and hunting out emerging culinary trends. With previous experience in food styling and recipe development, Rosie knows what to look for in a good piece of kitchenware. On a freelance basis she works for brands like The Independent to test consumer goods—from kitchen electricals and cooking accouterments through to new foodie treats. In her spare time Rosie enjoys amateur photography and runs a small floristry studio in Scotland.
Christmas Cake Tray Bake
For a quick and easy alternative to Christmas cake, try out this Christmas Cake Tray Bake. It's packed with all the delicious fruit you'd expect and is so quick!
By Samuel Goldsmith • Published
Burnt Basque Cheesecake with Mulberry sauce
Once we tried our first slice of burnt Basque cheesecake from San Sebastian, we knew it was love! We’ve paired ours with some seasonal berries for good measure.
By Rose Fooks • Published
Christmas pudding cheesecake
This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet
By Rose Fooks • Published
Meat Loaf has died age 74—tributes pour in from Cher and Stephen Fry
Meat Loaf has died with his beloved wife Deborah by his side as people remember his extraordinary career.
By Emma Shacklock • Published
The real reason why Samantha is not in the new Sex and the City reboot
Why is Samantha not in the new Sex and the City reboot? Here's the real reason Kim Cattrall didn't do And Just Like That
By Laura Harman • Published
The Queen believed Kate Middleton ‘needed a job’ before marrying Prince William
The Queen was concerned over Kate's lack of work experience before joining the Royal Family, according to an insider
By Emma Dooney • Published