Mary Berry Venison Casserole

This Mary Berry Venison Casserole is prepared using venison, chestnut mushrooms, smoked bacon, onions, and red wine. This hearty Venison Casserole recipe is a perfect dinner that takes about 2 hours to prepare and can serve up to 6 people.

Mary Berry Venison Casserole Ingredients

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

How To Make Mary Berry Venison Casserole

1. Preheat the oven: Set your oven to 150C/300F/Gas 2, ensuring it is properly heated before starting.
2. Prepare the casserole dish: On the stovetop, heat 1 tbsp of olive oil and 25g/1oz of butter in a large casserole dish with a lid. Cook the diced onions until they are tender but not browned, which should take about 5-7 minutes.
3. Cook the aromatics: Add the crushed garlic, chopped bacon, and halved mushrooms to the dish. Cook everything together for an additional minute, stirring frequently to prevent burning.
4. Brown the venison: In batches, brown the diced venison in a separate skillet over medium-high heat. Ensure each piece is evenly browned on all sides before adding it to the casserole dish.
5. Add the liquids and seasonings: Pour in ½ bottle of red wine and 400ml/14fl oz of water, and crumble 2 beef stock cubes into the mixture. Stir in 3 tbsp of redcurrant jelly, making sure it dissolves, and season with salt and freshly ground black pepper to taste.
6. Bring to a simmer: Stir the mixture thoroughly and bring it to a gentle simmer on the stovetop. Ensure everything is well combined before moving to the next step.
7. Cook in the oven: Cover the casserole dish with a lid and place it in the center of the oven. Cook the casserole for 90 minutes, allowing the flavors to meld and the meat to become tender.
8. Thicken the sauce: Remove the casserole from the oven carefully. Combine 50g/2oz of cornflour with 2 tbsp of water in a small bowl to form a smooth paste. Gradually add the paste to the casserole, stirring continuously to avoid lumps, until the sauce thickens to your desired consistency.
9. Simmer on the stovetop: Transfer the casserole back to the stovetop and simmer on low heat for approximately five minutes. This ensures the gravy is well thickened and the flavors are fully integrated.
10. Serve and garnish: Serve the venison casserole with new potatoes and wilted spinach. Garnish each plate with a sprig of rosemary or thyme and a cluster of fresh red currants for a decorative touch.

Recipe Tips

• Marinate the venison: Marinate the diced venison in red wine and herbs overnight for enhanced flavor.
• Check the sauce consistency: If the sauce is too thick, add a little more water or stock to thin it out.
• Add vegetables: Add diced carrots and potatoes to the casserole for a more filling meal.
• Use fresh herbs: Use fresh rosemary or thyme for garnishing to boost the dish’s aroma.
• Make ahead: Prepare the casserole a day in advance and reheat it for even better flavors.

What To Serve With Venison Casserole

Serve your hearty venison casserole with roasted garlic mashed potatoes, caramelized Brussels sprouts, honey-glazed carrots, wild rice pilaf, and sautéed green beans.

You can also pair it with creamy polenta or a fresh arugula salad for a balanced meal.

How To Store Venison Casserole

To Refrigerate: Store leftover venison casserole in an airtight container in the fridge. Make sure the casserole is completely cooled before sealing it. It will stay fresh for up to three days in the refrigerator. I suggest labeling the container with the date to keep track.

To Freeze: Venison casserole can be stored in the freezer for up to three months. Place the cooled casserole in a freezer-safe container or heavy-duty freezer bag. Thaw in the refrigerator overnight before reheating for the best results.

How To Reheat Venison Casserole

In The Oven: Preheat your oven to 180°C (350°F). Place the casserole in an oven-safe dish and cover it with foil. Reheat for 20-25 minutes until it’s hot throughout. This method helps maintain the texture and flavor.

In The Microwave: Transfer a portion of the casserole to a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power for 3-4 minutes, stirring halfway through to ensure even heating.

In The Air Fryer: Preheat your air fryer to 160°C (320°F). Place the casserole in an air fryer-safe dish and cover it with foil. Heat for about 10 minutes, checking halfway to avoid overcooking.

Frequently Asked Questions

What type of red wine works best in this venison casserole?

A dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works best for this venison casserole. These wines add a rich depth of flavor without overwhelming the other ingredients. Avoid using overly sweet wines as they can alter the dish’s taste.

Can I use a different type of meat for this recipe?

Yes, you can substitute venison with beef or lamb if you prefer. Ensure the meat is diced into similar-sized pieces for even cooking. Adjust cooking time slightly as needed, since different meats may cook at different rates.

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

Try More Mary Berry Recipes:

• Mary Berry Ham And Leek Pie
• Mary Berry Salmon And Broccoli Quiche
• Mary Berry Lamb Moussaka