Mary Berry Venison Casserole

It was a freezing Thursday evening the first time I made this. I was in a jumper two sizes too big, music too loud, kitchen slightly chaotic. You know those days when you just want a one-pot meal to bubble away while you deal with literally everything else? That’s this casserole. It’s rustic, rich, and makes your whole house smell like winter comfort — in the best, roast-dinner-on-a-Sunday kind of way.

This recipe isn’t fussy. It’s forgiving. And I swear, by the time it hits the table, it feels like a reward. The venison goes silky soft in the sauce, the redcurrant adds this sneaky sweetness, and the whole thing just works. It’s Mary Berry through and through — classy but never pretentious.

Why You’ll Love It

• Deep, wintry flavour — like something you’d eat in a cabin with foggy windows.
• Tender meat — venison melts if you don’t rush it (good things take time, right?).
• Hearty enough for guests — and nobody will leave hungry, I promise.
• One-pot wonder — fewer dishes = happier cook.
• Make-ahead gold — it’s even better the next day, cold weather food magic.
• Freezes like a dream — pop it in the freezer and forget about dinner next week.

Ingredients

• 1 tbsp olive oil
• 25g (1oz) butter
• 2 onions, diced
• 4 garlic cloves, crushed
• 4 rashers smoked bacon, chopped
• 500g chestnut mushrooms, halved
• 2.5kg diced venison (shoulder or haunch)
• ½ bottle red wine
• 400ml water
• 2 beef stock cubes
• 3 tbsp redcurrant jelly
• Salt + black pepper
• 50g cornflour
• Fresh redcurrants + thyme or rosemary sprigs, to decorate (if you’re feeling a bit Nigella)

How to Make It

Start with a gentle sizzle:

Heat oil and butter in a heavy casserole pan. Once melted, add the onions and let them soften low and slow — you want mellow, not golden.

Layer the base flavours:

Toss in garlic, bacon, and mushrooms. Let everything mingle and get friendly for a couple of minutes. It’ll start to smell like you know what you’re doing.

Brown the venison — in batches:

Don’t cram the pan (we’ve all done it). Sear the meat until it gets some colour, then transfer it into the casserole.

Pour and stir:

Add in the red wine, water, crumbled stock cubes, and the jelly. Yes, the jelly — it adds a bit of magic, trust me. Stir it all together.

Bake it low and slow:

Lid on, oven at 150°C (300°F), and let it do its thing for 90 minutes. You can absolutely forget about it while you do something more fun (I folded laundry, not fun).

Thicken the gravy:

Mix cornflour with cold water to make a paste. Add it slowly, a bit at a time, to the bubbling stew — you want glossy and thick, not gloopy.

Serve it up:

With buttery mash or soft roast potatoes. Sprinkle redcurrants on top if you’ve got them. Or don’t. No one’s checking.

Common Mistakes and How to Dodge Them

Venison’s chewy. Help?
That means it wasn’t cooked long enough — this meat needs slow cooking to break down.

Too watery?
Thicken with a bit more cornflour slurry — but don’t dump it in all at once or it’ll clump.

Too gamey for someone at the table?
Redcurrant jelly helps balance that. Or you could sneak in a splash of balsamic vinegar.

Forgot to brown the meat?
You’ll survive. It just won’t have that extra oomph. Next time, do it. It’s worth the extra washing up.

Storage and Reheating

• Fridge: Keeps for 3–4 days, and the flavour gets even better.
• Freezer: Yes, absolutely. Freeze in batches and thaw overnight.
• Oven: 180°C for about 25–30 mins, covered.
• Stovetop: Gently reheat over low heat, stir now and then.
• Microwave: Not my favourite method, but works fine in short bursts.

Frequently Asked Questions

Can I use beef instead of venison?
Yep, use beef chuck or shin. But if you can get venison, use it — it’s lean and flavourful.

Can I make it in a slow cooker?
Absolutely. Same steps, just cook on low for 7–8 hours.

How thick should the sauce be?
Think: silky stew. Not soup. Not gravy. Somewhere perfectly in between.

What wine should I use?
Something you’d happily drink. Don’t use cooking wine — you deserve better.

Nutrition Facts (Per Serving):

• Calories: 250 kcal
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 600mg
• Carbs: 25g
• Fibre: 4g
• Sugars: 5g
• Protein: 30g

Try More Mary Berry Recipes:

• Mary Berry Chicken With Lemon
• Mary Berry Carrot And Parsnip Soup
• Mary Berry Lentil Shepherd’s Pie