There’s something quietly luxurious about venison, isn’t there? It reminds me of those wintry pub lunches in the Yorkshire countryside — the kind where you’ve got a fire going, your cheeks are still cold from a walk, and your plate arrives piled with something slow-cooked, dark, and glossy. That’s what this venison casserole is. It’s hearty but elegant. Deeply comforting without being dull.
The first time I made this, I was a bit hesitant with the redcurrant jelly — I mean, jelly in stew? But trust me, it makes the sauce. It’s that little kiss of sweetness that lifts everything. The kind of dish that feels fancy enough for guests but is really just a big pot of meat, mushrooms, and magic.
Why You’ll Love It
- The meat melts in your mouth. Long, slow cooking turns venison into velvet.
- It’s got serious depth. Red wine, bacon, mushrooms, and that sneaky jelly create a rich, well-rounded sauce.
- Cold weather comfort. Like a woolly jumper in a bowl.
- Meal prep winner. Tastes even better the next day — perfect for leftovers.
- Feels special. But it’s really just chuck-it-in-the-pot cooking.
- It feeds a crowd. Great for dinner parties or Sunday family meals.
Ingredients
- 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 & freshly ground black pepper, to taste
- 50g cornflour
- A punnet of redcurrants (for garnish, optional)
- 6 sprigs of rosemary or thyme (for garnish)
To Serve:
- New potatoes
- Wilted spinach
How to Make It
Brown the base:
Melt the butter and oil together in a big, oven-safe pot. Add the onions and cook until soft — not browned, just golden and sweet-smelling. Add garlic, mushrooms, and bacon. Give it all a stir and let it sizzle for a minute.
Sear the venison:
In a separate frying pan, brown the venison in batches — don’t crowd the pan or it’ll steam. Get some colour on the meat, then chuck it into the onion mix.
Build the broth:
Once all the meat’s in, pour in the red wine, water, crumbled stock cubes, and redcurrant jelly. Stir it all together until glossy and bubbling. Taste the sauce. Add salt and pepper until it feels right.
Let it slow cook:
Pop the lid on and slide the whole thing into a preheated oven at 150°C (300°F) for 90 minutes. Grab a cuppa. Maybe a biscuit.
Thicken things up:
After 90 minutes, take the pot out. Mix the cornflour with a little cold water until smooth, then stir it into the casserole slowly over low heat on the stove. Let it simmer gently for 5–10 minutes to thicken.
Serve it warm and proud:
Spoon it into bowls or over buttery new potatoes, with wilted spinach on the side. Garnish with a few redcurrants or a sprig of rosemary if you’re feeling fancy — or if someone’s coming over.
Common Mistakes and How to Dodge Them
Why is my venison chewy?
You probably didn’t cook it long enough. Venison needs time to relax. Be patient.
Sauce too thin?
Add more cornflour slurry bit by bit. Or let it simmer with the lid off for a few extra minutes.
Too sweet?
Go easy on the redcurrant jelly next time. A little goes a long way.
Wine too strong?
Let it reduce properly before covering — alcohol needs to cook off so you’re left with flavour, not fumes.
Storage and Reheating
Fridge: Store in an airtight container for up to 4 days. It actually gets better overnight.
Freezer: Freeze in portions. Defrost in the fridge overnight and reheat gently.
Reheat on the stove: Low heat, stir now and then, maybe add a splash of water if it’s thickened.
Oven method: Covered with foil at 160°C for 20–30 minutes.
Microwave: Great for solo portions — just cover and stir halfway.
Frequently Asked Questions
Can I use a slow cooker?
Absolutely. Just brown everything first, then transfer to the slow cooker for 6–8 hours on low.
What’s the best cut of venison for this?
Haunch or shoulder — anything with a bit of connective tissue that breaks down over time.
Can I skip the redcurrant jelly?
You could… but you’d be missing a real magic moment in that sauce. Highly recommend keeping it.
What can I swap the wine for?
Beef stock, pomegranate juice, or port if you want something sweeter. Even cranberry juice works in a pinch!
Nutrition Facts (Per Serving)
- Calories: 400 kcal
- Fat: 15g
- Carbs: 20g
- Protein: 30g
- Fibre: 3g
- Sodium: 500mg
- Sugar: 6g
Try More James Martin Recipes:
James Martin Venison Casserole
Description
A slow-cooked, richly flavoured venison stew with red wine, mushrooms, and a hint of sweetness from redcurrant jelly — perfect for cold nights.
Ingredients
Instructions
- Sauté onions in butter and oil. Add garlic, mushrooms, and bacon.
- Brown venison separately and combine.
- Add wine, water, stock cubes, and jelly. Bring to boil.
- Cover and bake at 150°C for 90 minutes.
- Mix cornflour with water and stir into casserole. Simmer to thicken.
- Serve with potatoes and spinach, garnish as you like.
Notes
- Use a good wine you’d drink. It matters.
- Let the venison cool slightly before freezing to preserve texture.
- Always taste the sauce before baking — balance is everything.
- Make a double batch and freeze one. Future-you will be thrilled.