More Cool Recipes


Venison Casserole


Rich Venison Casserole

Prep Time ~15 mins Cooking Time ~2 hrs 15 mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~Yes Serves ~6

Tip ~If you use braising steak, just increase the cooking time by 45 minutes.


2 tablespoons vegetable oil

25g / 1oz unsalted butter

1 kg / 2lb 4oz venison, cubed (braising steak can be used)

4 tablespoons plain flour, seasoned with salt and pepper

1 teaspoon ground cinnamon

2 large onions, peeled and finely sliced

2 garlic cloves, peeled and finely chopped

300ml / ½ pint port

500ml / 18floz beef stock

2 bay leaves

4 sprigs thyme

3 tablespoons cranberry jelly

100g / 4oz prunes, pitted

100g / 4oz chestnuts, halved


  • Heat the oil and butter in a frying pan.
  • Dust the venison with the flour and cinnamon and fry a few pieces at a time until well browned, then transfer to a large casserole.
  • Add the onions and garlic to the frying pan and cook for 5 to 10 minutes.
  • Add remaining flour to the pan, stir, add the port and bring to the boil. Pour over the venison in the casserole, and then add the stock and herbs.
  • Place a tight fitting lid on top and cook on the hob over a gentle heat for 1 hour.
  • After this time, remove the lid, season and stir well. Add the remaining ingredients, replace the lid and cook for a further hour.
  • This casserole will freeze for up to a month.