Mary Berry Venison Casserole

Mary Berry’s Venison Casserole is made with venison, red wine, leeks, mixed spice, game or beef stock, cherry jam, and a bay leaf. This hearty venison casserole recipe creates a traditional dinner that takes about 4 hours and 20 minutes to prepare and can serve up to 8-10 people.

Ingredients Needed

• 2 lb (1 kg) stewing venison, cut into ¾ in (2 cm) cubes
• 1 tsp mixed spice powder
• 450 ml (15 fl oz) red wine
• 2 tbsp olive oil
• 2 leeks, thickly sliced
• 25 g (1 oz) plain flour
• 300 ml (10 fl oz) game or beef stock
• 1 bay leaf
• 2 tbsp cherry jam
• Salt and freshly ground black pepper

How To Make Venison Casserole

1. Marinate the Venison: In a large bowl, add the venison cubes, sprinkle in the mixed spice, and pour over the wine. Leave to marinate for a minimum of 2 hours.
2. Prepare the Venison: Lift the venison out of the marinade and pat dry. Strain and reserve the marinade left in the bowl.
3. Brown the Venison: Heat the oil in a large flameproof casserole dish or deep non-stick frying pan. Add the marinated venison and fry over high heat until well browned; you may need to do this in batches. Use a slotted spoon to remove the venison and set aside.
4. Cook the Leeks: Add the leeks to the dish or pan and fry over high heat for 1 minute. Sprinkle in the flour and continue to fry, stirring constantly, for another minute.
5. Create the Sauce: Gradually pour in the reserved marinade and the stock, bringing to a boil while stirring to deglaze the pan. Allow to boil for 2–3 minutes until thickened, then add the bay leaf and cherry jam.
6. Simmer the Casserole: Return the venison to the pan, season with salt and pepper, and bring to a boil. Lower the heat, cover with a lid, and simmer over low heat for about 2 hours, stirring occasionally, until tender. Remove the bay leaf before serving.

Recipe Tips

• Pat the venison dry after marinating to help it brown properly when frying. Wet meat won’t brown as well, which can affect the flavor.
• Fry the venison in batches to avoid overcrowding the pan. Overcrowding lowers the temperature, causing the meat to steam instead of brown.
• Deglaze the pan well when adding the marinade and stock. Scrape up all the browned bits from the bottom to add extra flavor to the sauce.
• Use cherry jam for sweetness to balance the richness of the venison and wine. If you don’t have cherry jam, a berry preserve like redcurrant or blackberry works well.
• Let the casserole simmer gently for the full 2 hours to ensure the venison becomes tender and flavorful. Rushing this step can result in tough meat.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover venison casserole cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: After cooling the casserole, place it in a freezer-safe container and store it in the freezer for up to 3 months. To thaw, move it to the fridge and let it defrost overnight before reheating.
• Reheat: Preheat the oven to 160°C (325°F). Place the venison casserole in an oven-safe dish, cover with foil, and heat for 20–30 minutes until warmed through.

Nutrition Facts

Serving Size: 1 of 8-10 servings

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

Try More Mary Berry Recipes:

• Mary Berry Double Chocolate Chip Cookies
• Mary Berry Vegetarian Quiche
• Mary Berry Coconut And Lime Cake
• Mary Berry Plum And Almond Cake