Mary Berry’s Venison Casserole is a hearty dish made with tender venison, aromatic veggies, and flavorful herbs. This delicious casserole, which is meant to serve 8 people, takes 2 hours and 30 minutes to make. So get ready to enjoy the rich casserole’s satisfying flavors and soothing heat.
Try More Mary Berry Recipes:
What Makes This Recipe Special
- Rich And Tender. High-quality venison makes the Mary Berry Venison Casserole melt-in-your-mouth tender. Delicious flavors fill each bite.
- Aromatic And Flavorful. This recipe’s aromatic veggies and herbs create a delicious symphony. Every ingredient provides depth and richness, from thyme’s earthiness to carrots and onions’ sweetness.
- Comforting And Warming. This casserole embodies comfort food. Its enticing aroma fills your kitchen as it slowly simmers, promising a comforting and heartwarming supper great for chilly evenings or family gatherings.
- Easy And Convenient. The Mary Berry Venison Casserole is simple to cook, despite its taste. With simple instructions and common supplies, you can cook a restaurant-quality meal at home.
What Is Mary Berry Venison Casserole Recipe?
Mary Berry Venison Casserole is a flavorful dish made with tender venison, aromatic vegetables, and herbs. It offers a rich and succulent texture and is named after the renowned British chef, Mary Berry.
Mary Berry Venison Casserole Ingredients
- 1 tbsp olive oil
- 25g/1oz butter
- 2 onions, diced
- 4 garlic cloves, crushed
- 4 rashers smoked bacon, chopped
- 500g/1Ib 2oz chestnut mushrooms, halved
- 2.5kg/5½lb haunch or shoulder of venison diced
- ½ bottle of red wine
- 400ml/14fl oz water
- 2 beef stock cubes, crumbled
- 3 tbsp redcurrant jelly
- salt and freshly ground black pepper, to taste
- 50g/2oz cornflour
- punnet redcurrants, to decorate
- 6 sprigs of rosemary or thyme, to decorate
Create This Venison Casserole with These Easy Steps
- Preheat the oven to 150C/300F/Gas 2 degrees Celsius/Fahrenheit.
- On the stovetop, heat the olive oil and butter in a large casserole dish with a lid. Cook the onions until they are tender, but not browned.
- Cook the garlic, bacon, and mushrooms for an additional minute.
- A sprinkling of venison should be browned in a skillet before being added to the casserole. Add the red wine, water, stock cubes, redcurrant marmalade, and salt and pepper once all the meat has been browned.
- Bring to a simmer and stir thoroughly. Cover the casserole and position it in the center of the oven for 90 minutes.
- Take it out of the oven. Combine the cornstarch and two tablespoons of water to form a paste. Add as much of the paste to the casserole as necessary to thicken the sauce; if you are unsure, add a small amount at a time.
- Transfer the casserole to the stovetop and simmer on low heat until the gravy has thickened approximately five minutes.
- With new potatoes and wilted spinach, please. Each plate should be garnished with a rosemary or thyme sprig and a cluster of fresh redcurrants.
Recipe Tips
- Use The Right Cut. Choose deer cuts that are good for stewing or braising to make sure the casserole is tender and full of flavor.
- Don’t skip The Browning Step. The casserole has more depth of flavor when the deer is seared before it is added.
- Adjust The Spice Level. If you like your casseroles with more heat, add a pinch of chili flakes or a dash of hot sauce.
- Make The Sauce Thick. If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the dish to thicken it.
- Let It Rest. Let the stew sit for a few minutes before serving so that the flavors can mix. This will make the dish taste even better.
What To Serve With Venison Casserole?
Serve Mary Berry Venison Casserole with buttery egg noodles or creamy mashed potatoes. Roasted carrots, parsnips, or a green salad can also be refreshing. Use crusty bread to soak up the tasty sauce.
How To Store Venison Casserole?
- In The Fridge. After cooling, refrigerate the Traditional Mary Berry Venison Casserole in an airtight container. Keep it in the fridge for up to three days at a safe temperature to prevent spoiling.
- In The Freezer. Let the Traditional Mary Berry Venison Casserole cool before freezing it in a freezer-safe container or bag. Freeze for up to 3 months.
How To Reheat Venison Casserole?
- In The Oven. Bake at 350°F (175°C). Cover the casserole with foil in an oven-safe dish. Bake for 20–30 minutes until hot.
- On The Stovetop. Low-heat the casserole. Stir occasionally for even heating. Heat the casserole till desired.
- In The Microwave. Place casserole servings in microwave-safe dishes. Leave a vent in a microwave-safe lid or plastic wrap. Stir intermittently to heat the casserole.
FAQs
What Are The Key Differences Between Venison Casserole And Beef Stew?
The key differences between venison casserole and beef stew lie in the meat used. Venison is leaner and has a distinct flavor, while beef stew uses beef, which is fattier and has a milder taste.
How Can You Prevent The Venison From Becoming Tough During Cooking?
To prevent venison from becoming tough, cook it low and slow, either by braising or stewing, to break down the connective tissues. Marinating the meat beforehand can also help tenderize it.
Can You Prepare The Venison Casserole In A Slow Cooker Or Instant Pot?
Yes, you can prepare venison casserole in a slow cooker or instant pot. Adjust cooking times accordingly, and ensure the meat is cooked until tender and the flavors have melded together.
How Do I Thicken The Sauce In The Venison Casserole?
To thicken the sauce in venison casserole, you can use a cornstarch slurry (mix cornstarch with water) or a roux (a cooked mixture of flour and fat) to achieve the desired consistency. Add it gradually while stirring to avoid lumps.
Try More Mary Berry Recipes:
Mary Berry Venison Casserole Nutrition Facts
Amount Per Serving
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Sodium: 600mg
- Total Carbohydrates: 25g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 30g
Make your meal special! Click here to find beautiful Casserole that everyone will love.
Mary Berry Venison Casserole
Description
Mary Berry’s Venison Casserole is a hearty dish made with tender venison, aromatic veggies, and flavorful herbs. This delicious casserole, which is meant to serve 8 people, takes 2 hours and 30 minutes to make. So get ready to enjoy the rich casserole’s satisfying flavors and soothing heat.
Ingredients
Instructions
- Preheat the oven to 150C/300F/Gas 2 degrees Celsius/Fahrenheit.
- On the stovetop, heat the olive oil and butter in a large casserole dish with a lid. Cook the onions until they are tender, but not browned.
- Cook the garlic, bacon, and mushrooms for an additional minute.
- A sprinkling of venison should be browned in a skillet before being added to the casserole. Add the red wine, water, stock cubes, redcurrant marmalade, and salt and pepper once all the meat has been browned.
- Bring to a simmer and stir thoroughly. Cover the casserole and position it in the center of the oven for 90 minutes.
- Take it out of the oven. Combine the cornstarch and two tablespoons of water to form a paste. Add as much of the paste to the casserole as necessary to thicken the sauce; if you are unsure, add a small amount at a time.
- Transfer the casserole to the stovetop and simmer on low heat until the gravy has thickened approximately five minutes.
- With new potatoes and wilted spinach, please. Each plate should be garnished with a rosemary or thyme sprig and a cluster of fresh redcurrants.
Notes
- Use The Right Cut. Choose deer cuts that are good for stewing or braising to make sure the casserole is tender and full of flavor.
- DoN’t skip The Browning Step. The casserole has more depth of flavor when the deer is seared before it is added.
- Adjust The Spice Level. If you like your casseroles with more heat, add a pinch of chili flakes or a dash of hot sauce.
- Make The Sauce Thick. If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the dish to thicken it.
- Let It Rest. Let the stew sit for a few minutes before serving so that the flavors can mix. This will make the dish taste even better.
How many does this recipe feed
this recipe feed 8 persons