Darts Farm

Topsham, Devon
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Braised Venison Casserole

Braised Venison Casserole

This versatile venison dish was a favourite from our Butcher's Christmas guide... Swap slow-cooked beef stews and casseroles for this rich venison one-pot-wonder!

Prep time: 15 minutes
Cook time: 2 hours 15 minutes
Serves: 6
Braised Venison Casserole Image 1


  • Butter
  • 2 carrots, peeled & chopped (or whole chantenay carrots!)
  • 1 small swede, peeled & chopped
  • 2 onions, peeled & diced
  • 2 garlic cloves, peeled & crushed
  • 4 bacon rashers, chopped
  • 4 tbsp plain flour
  • Salt & pepper to season
  • 800g diced venison
  • 2 tbsp blackcurrant jam
  • 350ml red wine
  • 500g button mushrooms
  • 2 sprigs of thyme
  • Venison stock (we recommend The Pure Stock Company's 'Game Stock'!)


In a heavy-based casserole dish, gently fry the carrots, swede & onions in butter for 5 - 10 minutes over a low heat until golden brown.

Turn up the heat, add the garlic & bacon and stir for 3-4 minutes. Remove from the heat and place the cooked vegetables in a seperate dish.

Preheat the oven to 170°C / gas 3.

Season the flour with salt & pepper and then coat the venison.

Place a knob of butter in the casserole dish and brown the venison over a high heat until dark in colour. Remove from the heat and set aside with the vegetables.

Place the blackcurrant jam, red wine & venison stock in the casserole dish and bring to the boil. Stir regularly to stop the jam catching on the bottom of the dish.

Add the vegetables, meat, mushrooms and thyme, then cover.

Place in the oven for 2 hours or until tender.

Serve with mashed potato and a glass of good red wine.

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