Hairy Bikers Venison Casserole

This delicious Hairy Bikers Venison Casserole is a hearty and comforting dish perfect for a cosy meal. With tender venison, smoky bacon, and rich red wine gravy, it’s a simple yet flavour-packed dinner. You can easily adapt it with ingredients you have on hand, making it a flexible and satisfying choice.

Ingredients Needed

• 1 tbsp olive oil
• 25g butter
• 2 onions, diced
• 4 garlic cloves, crushed
• 4 rashers smoked bacon, chopped
• 500g chestnut mushrooms, halved
• 2.5kg haunch or shoulder of venison, diced
• ½ bottle red wine
• 400ml water
• 2 beef stock cubes, crumbled
• 3 tbsp redcurrant jelly
• Salt and freshly ground black pepper, to taste
• 50g cornflour
• Punnet of redcurrants, for decoration
• 6 sprigs rosemary or thyme, for decoration

How To Make Venison Casserole

1. Preheat the oven: Preheat the oven to 150°C/300°F/Gas 2.
2. Prepare the casserole base: Heat the olive oil and butter in a large, lidded casserole dish on the hob. Add the diced onions and cook until softened but not browned.
3. Add garlic, bacon, and mushrooms: Stir in the garlic, chopped bacon, and halved chestnut mushrooms. Cook for another minute.
4. Brown the venison: In a separate frying pan, brown the venison in small batches, adding it to the casserole once browned.
5. Add liquids and seasoning: Pour in the red wine, water, and crumble in the beef stock cubes. Stir in the redcurrant jelly, and season with salt and pepper to taste.
6. Bring to a boil and bake: Bring the casserole to the boil, then cover with the lid and place it in the preheated oven. Cook for 90 minutes.
7. Thicken the sauce: After 90 minutes, remove the casserole from the oven. Make a paste with the cornflour and 2 tablespoons of water, then gradually stir it into the casserole to thicken the sauce to your liking.
8. Finish cooking on the hob: Return the casserole to the hob on a low heat and simmer for another 5 minutes until the gravy has thickened.
9. Serve: Serve the venison casserole with new potatoes and wilted spinach. Garnish each plate with a sprig of rosemary or thyme and a few fresh redcurrants.

Recipe Tips

• Brown the venison in batches: Browning the venison in small batches ensures it gets a good sear, locking in the flavours and juices. This prevents the meat from becoming stewed and tough.
• Adjust the cornflour carefully: When thickening the sauce, add the cornflour paste a little at a time. You can always add more, but it’s hard to fix if the sauce gets too thick.
• Use a good quality red wine: The wine adds depth of flavour to the casserole. Choose a red wine you enjoy drinking for the best taste in the dish.
• Let the casserole rest: After cooking, let the casserole rest for 5–10 minutes before serving. This allows the flavours to settle and the sauce to thicken further.
• Serve with the right sides: For the perfect balance, pair the casserole with creamy mashed potatoes or crusty bread to soak up the delicious sauce.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers venison casserole in an airtight container in the fridge. It stays good for 3 days.
• Freeze: Freeze leftovers venison casserole in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight and reheat it when ready.
• Reheating: Reheat leftovers venison casserole on the hob over low heat, stirring occasionally, until it’s piping hot for 5 minutes. Alternatively, you can reheat it in the oven at 350°F for 20–25 minutes, covered, to retain moisture.

Nutrition Fact

Serving Size: 1 serving (approximately 350g)

• Calories: 295 kcal
• Total Fat: 6.3g
• Saturated Fat: 3.2g
• Sodium: 350mg
• Total Carbohydrate: 25g
• Sugars: 4.5g
• Protein: 38g

More Recipes:

• Hairy Bikers Chicken Chasseur
• Hairy Bikers Chilli Con Carne
• Hairy Bikers Normandy Chicken
• Hairy Bikers Halloumi Tray Bake