Nigella Venison Casserole

My mum didn’t cook with venison much — not out of principle, just practicality. We didn’t exactly have a friendly gamekeeper dropping by with haunches. But I do remember the first time I tried venison stew. It was in a cold stone cottage in Yorkshire, and I was still in my twenties, determined to cook something ‘impressive’ for a bloke I was trying to woo. The result? Slightly overcooked meat, a bottle of wine too many, and the kind of winter meal that stayed with me for years.

Nigella’s venison casserole brings back that same rustic warmth — but with far more polish. It’s lush, slow-cooked, deeply flavoured, and feels like it belongs in a copper pot beside a fire. The mix of braised beef and venison makes it less gamey than some wild dishes, and the marinade — Dijon, paprika, olive oil — gives it depth from the start. This is food that says, “Stay a while.” And I always do.

Ingredients List

For the Meat:

• 350g braised steak — trimmed and diced
• 350g venison steak — also trimmed and diced (or use all beef or all venison if you like)

For the Marinade:

• 1 tbsp Dijon mustard — adds a punchy, savoury sharpness
• 1 tbsp olive oil
• 1 tsp paprika — smoked or sweet, depending on your mood

To Cook:

• 2 tbsp olive oil
• 225g closed cup mushrooms — quartered; they soak up the flavour like sponges
• 1 leek — thinly sliced
• 2 tbsp plain flour — to help thicken the sauce as it cooks
• 300ml beef stock — I go for homemade or a high-quality cube
• 150ml red wine — something drinkable, never cooking wine
• 1 tbsp soft brown sugar — just a touch of sweetness to balance
• 2 tsp tomato purée
• Optional: chopped onion, carrots, potatoes, and soaked green lentils

How to Make It (Instructions)

1. Place your diced meats in a bowl. Stir through the Dijon mustard, paprika, and a splash of oil. Salt and pepper to taste. Cover and marinate for at least 30 minutes. Overnight is even better.
2. Preheat your oven to 160°C (fan 140°C, gas mark 3).
3. In a large casserole dish, heat 1 tbsp oil and brown the meat in batches. Don’t overcrowd the pan — this bit builds the base of your flavour. Set the meat aside.
4. In the same dish, add the mushrooms and fry briefly. Set aside with the meat.
5. Add the rest of the oil and gently cook your leeks (and onion, if you’re adding one) for 3–4 minutes. They should soften, not crisp.
6. Sprinkle in the flour and stir for 1–2 minutes to get rid of the raw taste.
7. Pour in the red wine and beef stock, stirring constantly. The sauce should thicken slightly and begin to bubble.
8. Stir in the tomato purée and brown sugar. Season again with salt and pepper.
9. Return the meat and mushrooms to the pot. Add your extra veg now, if using.
10. Bring it all to a gentle boil, then cover and slide into the oven for 1½ to 2 hours.
11. Go do something nice while it cooks — walk the dog, knit a jumper, read half a book. Come back when it smells like heaven.
12. Taste for seasoning. Serve with buttery mash, crusty bread, or both. Don’t skimp.

Common Mistakes

Why is my venison tough?
It probably didn’t cook long enough. Venison needs time — the slow oven is your friend.

Why is the sauce thin?
Either the flour didn’t cook properly before the liquid went in, or it needs more reduction. Pop it on the hob uncovered for 10 minutes at the end.

Can I skip the marinade?
Technically, yes — but the flavour won’t be as deep. It’s like skipping foreplay. Possible, but why would you?

My stew is bitter — what happened?
Likely the wine. Cheap wine can turn harsh during cooking. Add a splash of balsamic or a pinch more sugar to balance.

Personal mistake?
Once, I added raw potatoes right at the end and they were still bullet-hard when we tried to eat. Cooked everything else perfectly. Had to laugh, then microwave the lot.

Storage and Reheating Tips

Fridge: Store leftovers in a sealed container for up to 4 days.

Freezer: Freeze in portions. It’ll keep for 3–4 months. Defrost overnight in the fridge.

Reheat:

• Oven: 180°C for 20–30 minutes, covered.
• Stove: Low heat, lid on, stir now and then.
• Microwave: Medium power, 2–3 minutes at a time, stirring between bursts.

Stew often tastes better the next day — all those flavours cozying up together.

What to Serve With It

• Creamy mashed potatoes — Classic, rich, and soaks up every last bit of sauce.
• Crisp green beans or cavolo nero — Something bitter to cut the richness.
• A glass of red wine — Same as you cooked with, if there’s any left. (There usually isn’t.)

FAQ Section

Can I make this gluten-free?
Yes, swap the flour for cornstarch or a gluten-free blend. Watch your stock too — some cubes sneak in wheat.

Can I make this in a slow cooker?
Absolutely. Brown everything first, then transfer to the slow cooker on low for 6–8 hours.

What can I use instead of venison?
All beef works fine. Or try lamb for a more earthy twist.

Do I need to marinate the meat?
Not strictly — but that Dijon mustard works magic. Don’t skip it if you’ve got the time.

Try More Recipes:

• Nigella Banana And Coconut Cake
• Nigella Parmesan Biscuits
• Nigella Coconut Biscuits
• Nigella Minestrone Soup