Hairy Bikers Venison Casserole

I’ll be straight with you — this casserole is the reason I finally stopped moaning about game meat. I used to avoid venison, convinced it was a bit too posh, a bit too “hunting lodge with a log fire and tweed waistcoats.” But the first time I tried this Hairy Bikers number? I went back for seconds and packed the leftovers for lunch. It’s hearty, bold, full of depth — the sort of dish that makes you want to crack open a red and put your feet up.

It’s not shy on flavour, either. Rich ground venison, peppery sausage, a red wine tomato sauce that hugs every piece of pasta like it means it — and then there’s the cheese. Oh, the cheese. Mozzarella for stretch, pecorino for sharpness, ricotta for that creamy middle. It’s like lasagna’s cooler, tougher cousin who lives in the countryside and lifts logs for fun.

Honestly? It’s the kind of thing you make when you want to feed people well, when the weather’s turning, or when you’re just tired and need something solid and warm and unapologetically filling.

Why You’ll Love It

• Venison brings that deep, earthy flavour — no boring mince here
• A proper baked pasta dish with layers of saucy goodness and gooey cheese
• The cheese situation is borderline scandalous (in the best way)
• Toss in leafy greens so you can technically say it’s nutritious
• The red wine in the sauce? Chef’s kiss — rich, grown-up flavour
• Tastes even better the next day (if you’ve got any left)

Ingredients

• 1 pound rigatoni, ziti, penne or paccheri pasta
• Salt, for the pasta water
• 2 tablespoons olive oil
• 1 pound ground venison
• ½ pound sausage (casings removed if needed)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1 cup red wine (a bold one like cabernet)
• 1 can (28 oz) crushed tomatoes
• ¼ pound chopped leafy greens (spinach, chard, etc.)
• 1 cup ricotta cheese
• ½ pound grated mozzarella cheese
• 1 cup grated pecorino cheese

How to Make It

Brown the venison like you mean it:

Get your biggest sauté pan nice and hot, add the olive oil, then in goes the venison. Break it up and let it brown properly — no grey mush, please. Season with a good pinch of salt.

Bring in the sausage drama:

Once the venison is browned, add the sausage. If it’s in casings, just cut it into chunks or remove them completely. Cook until everything is golden and smells ridiculous.

Build that sauce base:

Toss in the onion and cook until soft and translucent. Add the garlic, stir for about 30 seconds (don’t let it burn!), then in goes the tomato paste. Stir it in and let it caramelise — it should go a bit rusty red and sticky.

Deglaze and deepen:

Pour in the wine and give the pan a good scrape. Add oregano and red pepper flakes. Let it simmer and thicken for a couple of minutes, then stir in the crushed tomatoes. Let the whole thing bubble gently while you get the pasta going.

Boil the pasta, but not all the way:

Cook your pasta in salted boiling water, but stop a minute or two before al dente. It’ll finish cooking in the oven. Drain it, then toss with your sauce and greens.

Assemble the masterpiece:

Spread half the pasta-sauce mix into a 9×13 dish. Dot over half the ricotta, then sprinkle on half the mozzarella and pecorino. Repeat with the rest — sauce, ricotta, cheese. Try not to eat it raw at this point (I failed).

Bake until bubbly and golden:

Into a 375°F (190°C) oven it goes for about 35 minutes, until bubbling around the edges and golden on top. Let it rest for 5–10 minutes before digging in — molten cheese is no joke.

Common Mistakes and How to Dodge Them

My casserole’s too wet — what happened?
You probably didn’t cook down the sauce enough. Let it reduce so it clings to the pasta, not drowns it.

Venison turned out dry and chewy. Why?
It’s a lean meat — don’t overcook it. Brown it quickly, then let it gently finish in the sauce.

Cheese all clumped on top. Any tips?
Layer it evenly, and mix the mozzarella and pecorino for better melt and flavour spread.

Personal whoops: I once used sweet Italian sausage instead of spicy — totally fine, but I missed that subtle heat. Red pepper flakes save the day!

Storage and Reheating

Fridge: Store leftovers in a sealed container for up to 4 days. It actually tastes richer the next day.

Freezer: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge.

Oven: Reheat covered at 350°F (175°C) for 20–30 minutes.

Microwave: Works too — just cover and zap on medium power in 2-minute bursts, stirring between.

Frequently Asked Questions

Can I use a different meat?
Yep. Beef, lamb, even turkey will work — just adjust seasoning since venison has its own unique flavour.

Do I need wine?
Technically no, but it makes a world of difference. Use broth if you must, but wine gives that gorgeous depth.

Can I make it ahead of time?
Yes! Assemble, cover, and pop it in the fridge. Add 10 minutes to the bake time if starting from cold.

What cheese can I swap if I don’t have pecorino?
Parmesan or grana padano are great backups. Just go for something sharp and salty.

Nutrition Facts (Per Serving):

• Calories: 585
• Fat: 25g
• Carbs: 40g
• Protein: 35g
• Sodium: 500–700mg
• Sugar: 7g

More Hairy Bikers Recipe:

• Hairy Bikers Chicken Casserole Slow Cooker
• Hairy Bikers French Chicken Casserole
• Hairy Bikers Sausage Casserole