Mary Berry Venison Casserole is a rich, hearty dish that’s perfect for cold days or special occasions. The venison is slowly cooked with vegetables, herbs, and red wine, resulting in a tender and flavorful casserole. This dish is ideal for those looking for something a little different from the traditional beef stew, offering a more gamey flavor that pairs beautifully with earthy vegetables and herbs.
What is Mary Berry Venison Casserole?
Mary Berry Venison Casserole is a slow-cooked dish made with venison, vegetables, herbs, and wine. The slow cooking process tenderizes the venison, allowing it to absorb the rich flavors of the ingredients. This dish is perfect for cold weather or dinner parties, offering a warm, satisfying meal that feels luxurious yet comforting.
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Why You Should Try This Recipe
- Tender and flavorful: Slow-cooked venison becomes tender and absorbs the flavors of the vegetables and wine.
- Perfect for special occasions: A great option for dinner parties or holiday meals.
- Rich and hearty: Ideal for cold days when you want something comforting.
- Unique flavor: Venison offers a rich, gamey taste that’s different from the usual beef or lamb casseroles.
- Great for leftovers: Tastes even better the next day.
Ingredients Needed to Make Mary Berry Venison Casserole
- 1 kg (2.2 lbs) venison stewing meat – cut into chunks for easy serving.
- 2 tbsp plain flour – for coating the venison.
- 2 tbsp olive oil – for browning the meat.
- 2 onions – chopped for sweetness and flavor.
- 3 garlic cloves – minced for an aromatic base.
- 2 carrots – sliced for sweetness and texture.
- 2 celery sticks – chopped for added depth.
- 2 bay leaves – for a rich, earthy aroma.
- 2 sprigs of fresh thyme – add an herbal note.
- 250ml (8.5 fl oz) red wine – to add richness and depth.
- 500ml (17 fl oz) beef or venison stock – for a flavorful base.
- 1 tbsp tomato paste – to enhance the flavor.
- Salt and pepper – to taste for seasoning.
Equipment
- Large ovenproof casserole dish – for slow cooking.
- Wooden spoon – for stirring.
- Knife and chopping board – for preparing the ingredients.
- Large frying pan – for browning the venison.
Instructions to Make Mary Berry Venison Casserole
Step 1: Brown the venison
- Preheat your oven to 160°C (320°F). Toss the venison pieces in flour, shaking off any excess. Heat olive oil in a large frying pan over medium heat. Brown the venison in batches, making sure all sides are seared. Set aside the browned venison.
Step 2: Sauté the vegetables
- In the same pan, add the chopped onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and lightly browned. Stir in the tomato paste and cook for an additional 1-2 minutes to bring out the flavor.
Step 3: Deglaze the pan
- Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 4: Combine and slow cook
- Transfer the venison and sautéed vegetables to the casserole dish. Add the bay leaves, thyme, and beef stock. Stir everything together, making sure the venison is submerged in the liquid. Cover the dish and place it in the preheated oven. Cook for 2-2.5 hours, or until the venison is tender.
Step 5: Season and serve
- After cooking, remove the casserole from the oven and discard the bay leaves and thyme sprigs. Season with salt and pepper to taste. Serve the Mary Berry Venison Casserole hot, garnished with fresh parsley if desired.
What Goes Well With Mary Berry Venison Casserole
- Mashed potatoes: Creamy mashed potatoes are perfect for soaking up the rich sauce.
- Roasted vegetables: Serve with roasted root vegetables for a hearty side.
- Buttered noodles: For a lighter option, serve with buttered egg noodles.
- Crusty bread: Use crusty bread to mop up the delicious sauce.
- Steamed green beans: Adds a fresh and simple contrast to the rich flavors of the casserole.
Expert Tips for Making the Best Mary Berry Venison Casserole
- Brown the venison: Browning the venison first adds depth of flavor and improves the overall texture.
- Use good-quality wine: The wine adds a lot of flavor to the dish, so choose a red wine you would enjoy drinking.
- Cook low and slow: Venison is a lean meat that benefits from slow cooking to tenderize and absorb flavors.
- Skim off excess fat: If needed, skim off any excess fat from the surface of the casserole during cooking.
- Add mushrooms: For extra flavor and texture, consider adding mushrooms during the last hour of cooking.
Easy Variations of Mary Berry Venison Casserole
- Mushroom addition: Add 200g (7 oz) of mushrooms in the last hour of cooking for an earthy twist.
- Spicy version: Add a pinch of chili flakes or smoked paprika for a hint of heat.
- Red wine-free version: Omit the wine and use additional stock for a non-alcoholic version.
- Herb variation: Swap thyme for rosemary or sage for a different herbal flavor.
- Vegetable-packed: Include additional vegetables like parsnips or turnips for a heartier casserole.
Best Practices to Store Mary Berry Venison Casserole
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This casserole freezes well. Once cooled, transfer to a freezer-safe container and freeze for up to 3 months.
- Portion control: Divide the casserole into individual portions before freezing for easy reheating.
Best Practices to Reheat Mary Berry Venison Casserole
- Oven: Reheat the casserole in the oven at 160°C (320°F) for 20-25 minutes, or until heated through.
- Stovetop: Reheat gently on the stovetop over medium heat, stirring occasionally.
- Microwave: Reheat individual portions in the microwave on medium heat for 2-3 minutes, stirring halfway through.
How Can I Make Mary Berry Venison Casserole Healthier?
- Use lean venison: Venison is naturally leaner than beef, but be sure to trim any excess fat.
- Reduce the wine: Use less wine or substitute with extra stock to lower the calorie content.
- Add more vegetables: Bulk up the dish with extra vegetables like mushrooms, parsnips, or green beans.
- Use less oil: Cut down on the olive oil used for browning the venison.
Nutrition Value (per serving)
- Calories: 360
- Fat: 15g
- Carbohydrates: 10g
- Protein: 40g
- Fiber: 3g
FAQs
How do you make venison tender in a casserole?
To make venison tender in a casserole, cook it slowly at a low temperature for 2-2.5 hours. The slow cooking process allows the tough fibers to break down, resulting in a tender and juicy dish. Additionally, using a liquid like stock or wine helps keep the meat moist.
Can I substitute beef for venison in this recipe?
Yes, beef can be used instead of venison in this Mary Berry Venison Casserole. Choose a stewing cut like a chuck or brisket for a similar texture, and follow the same cooking instructions. The flavor will be slightly different, but equally delicious.
What wine is best for venison casserole?
A full-bodied red wine, such as Cabernet Sauvignon, Merlot, or Shiraz, works best for Mary Berry Venison Casserole. The rich flavors of these wines complement the gamey taste of venison and enhance the overall depth of the dish.
Can I make venison casserole ahead of time?
Yes, Mary Berry Venison Casserole can be made ahead of time. In fact, the flavors often deepen and improve when made a day in advance. After cooking, allow it to cool, store it in the fridge, and reheat it gently before serving.
Final Words
Mary Berry Venison Casserole is the perfect dish for a cozy night in or a special occasion. The slow-cooked venison is tender and flavorful, while the vegetables and wine create a rich, savory sauce. This dish is a wonderful alternative to traditional beef casseroles and is sure to impress your guests with its hearty, comforting flavors. Give this recipe a try and enjoy a taste of classic British cooking at its finest!
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Mary Berry Venison Casserole
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Slow cooking
- Cuisine: British
Description
Mary Berry Venison Casserole is a slow-cooked dish made with venison, vegetables, herbs, and wine. The slow cooking process tenderizes the venison, allowing it to absorb the rich flavors of the ingredients. This dish is perfect for cold weather or dinner parties, offering a warm, satisfying meal that feels luxurious yet comforting.
Ingredients
- 1 kg (2.2 lbs) venison stewing meat – cut into chunks for easy serving.
- 2 tbsp plain flour – for coating the venison.
- 2 tbsp olive oil – for browning the meat.
- 2 onions – chopped for sweetness and flavor.
- 3 garlic cloves – minced for an aromatic base.
- 2 carrots – sliced for sweetness and texture.
- 2 celery sticks – chopped for added depth.
- 2 bay leaves – for a rich, earthy aroma.
- 2 sprigs of fresh thyme – add an herbal note.
- 250ml (8.5 fl oz) red wine – to add richness and depth.
- 500ml (17 fl oz) beef or venison stock – for a flavorful base.
- 1 tbsp tomato paste – to enhance the flavor.
- Salt and pepper – to taste for seasoning.
Instructions
Step 1: Brown the venison
- Preheat your oven to 160°C (320°F). Toss the venison pieces in flour, shaking off any excess. Heat olive oil in a large frying pan over medium heat. Brown the venison in batches, making sure all sides are seared. Set aside the browned venison.
Step 2: Sauté the vegetables
- In the same pan, add the chopped onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and lightly browned. Stir in the tomato paste and cook for an additional 1-2 minutes to bring out the flavor.
Step 3: Deglaze the pan
- Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 4: Combine and slow cook
- Transfer the venison and sautéed vegetables to the casserole dish. Add the bay leaves, thyme, and beef stock. Stir everything together, making sure the venison is submerged in the liquid. Cover the dish and place it in the preheated oven. Cook for 2-2.5 hours, or until the venison is tender.
Step 5: Season and serve
- After cooking, remove the casserole from the oven and discard the bay leaves and thyme sprigs. Season with salt and pepper to taste. Serve the Mary Berry Venison Casserole hot, garnished with fresh parsley if desired.
