Name: Mary Berry Venison Casserole
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: British
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.

Mary Berry Venison Casserole

Print Recipe

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.

Author: Ekani Ella
Prep Time: 20
Cook Time: 150
Total Time: 2 hours 50 minutes
Yield: 6 1x
Category: Main Course
Method: Slow cooking
Cuisine: British

Ingredients

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-venison-casserole/