James Martin Venison Casserole

This delicious James Martin Venison Casserole is a hearty and warming meal, perfect for a cozy evening. With tender venison, smoky bacon, and rich red wine gravy, it’s an easy yet impressive dish. You can adjust the ingredients based on what’s in your pantry, making it a flexible and satisfying option for any occasion.

Ingredients Needed

• 1 tbsp olive oil
• 25g/1oz butter
• 2 onions, diced
• 4 garlic cloves, crushed
• 4 rashers smoked bacon, chopped
• 500g/1lb 2oz chestnut mushrooms, halved
• 2.5kg/5½lb haunch or shoulder of venison diced
• ½ bottle red wine (375ml/13fl oz)
• 400ml/14fl oz water
• 2 beef stock cubes, crumbled
• 3 tbsp redcurrant jelly
• Salt and freshly ground black pepper, to taste
• 50g/2oz cornflour (cornstarch)
• Punnet redcurrants, to decorate
• 6 sprigs of rosemary or thyme, to decorate

To Serve:

• New potatoes
• Wilted spinach

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 onions and cook until softened but not browned.
3. Add the garlic, bacon, and mushrooms: Stir in the garlic, bacon, and mushrooms, and cook for a further minute.
4. Brown the venison: In a separate frying pan, brown the venison a handful at a time, then add it to the casserole. Once all the venison is browned, pour in the red wine, and water, crumble in the beef stock cubes, add the redcurrant jelly, and season with salt and pepper.
5. Simmer in the oven: Bring the mixture to a boil, stir well, then cover the casserole and place it in the oven. Cook for 90 minutes.
6. Thicken the sauce: After 90 minutes, remove the casserole from the oven. In a small bowl, mix the cornflour (cornstarch) with two tablespoons of water to form a paste. Gradually add the paste to the casserole, stirring to thicken the sauce to your desired consistency.
7. Finish on the hob: Place the casserole on the hob over low heat, and cook for 5 minutes to allow the gravy to thicken.
8. Serve: Serve with new potatoes and wilted spinach. Garnish each plate with a sprig of rosemary or thyme and a handful of fresh redcurrants.

Recipe Tips

• Brown the venison in batches: Avoid overcrowding the pan when browning the venison. Brown it in small batches to ensure it gets a nice sear, which adds great flavor to the dish.
• Use a good quality red wine: Choose a dry red wine that you enjoy drinking. A quality wine enhances the richness of the sauce and gives the dish a deep, savory flavor.
• Thicken the sauce gradually: When adding the cornflour paste, start with a small amount. Stir well and check the consistency before adding more to avoid making the sauce too thick.
• Let the casserole rest: After cooking, let the casserole rest for a few minutes before serving. This allows the flavors to settle and makes the dish even more delicious.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Venison Casserole cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
• Freeze: To freeze, let the casserole cool completely, then transfer it to an airtight container or freezer-safe bag. It will be kept in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C/350°F. Place the casserole in an oven-safe dish, cover with foil, and heat for about 20-25 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 serving (based on 8/10 servings)

• Calories: 250
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 600mg
• Potassium: 400mg
• Total Carbohydrate: 25g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 30g​

Try More James Martin Recipes:

• James Martin Mushroom Stroganoff
• James Martin Lemon Cheesecake
• James Martin Buttermilk Scones
• James Martin Pulled Pork Jacket Potatoes