Mary Berry Venison Casserole Recipe

This rich Venison Casserole is a winter warmer as well as being surprisingly lean! Slow-cooking the venison makes the meat go meltingly tender, which along with the juniper berries and port adds a deep, gamey richness to this stew that is so comforting on a frosty evening.

Mary Berry Venison Casserole Recipe Ingredients

• The Meat & Base:
  • 900g (2 lb) venison shoulder or stewing steak, cubed
  • 2 tbsp sunflower oil
  • 2 large onions, chopped
  • 225g (8 oz) smoked bacon lardons (or chopped streaky bacon)
• The Sauce:
  • 40g (1 1/2 oz) plain flour
  • 600ml (1 pint) beef stock
  • 150ml (5 fl oz) Port (or red wine)
  • 1 tbsp redcurrant jelly
  • 1 tbsp tomato purée
• The Aromatics:
  • 1 tsp dried thyme
  • 10 juniper berries, lightly crushed
  • Salt and freshly ground black pepper
  • 225g (8 oz) chestnut mushrooms, halved or quartered

How To Make Mary Berry Venison Casserole Recipe

1. Brown the meat: Preheat the oven to 160°C (140°C fan/325°F/Gas 3). Heat the oil in a large flameproof casserole dish. Pat the venison cubes dry with kitchen paper. Fry the meat in batches over high heat until browned on all sides. Remove the meat with a slotted spoon and set aside.
2. Sauté aromatics: Add the chopped onions and bacon lardons to the same pan. Fry for about 5 minutes until the onions are soft and the bacon is beginning to crisp and release its fat.
3. Make the roux: Sprinkle the flour over the onions and bacon. Stir well and cook for 1 minute to toast the flour (this thickens the sauce).
4. Build the sauce: Gradually pour in the port and beef stock, stirring constantly to scrape up any sticky browned bits from the bottom of the pan. Bring to the boil until thickened.
5. Add flavor: Stir in the redcurrant jelly, tomato purée, dried thyme, and crushed juniper berries. Season with salt and pepper.
6. Simmer and bake: Return the browned venison (and any resting juices) to the pot. Stir well. Cover with a tight-fitting lid and cook in the oven for 1 ½ hours.
7. Add mushrooms: Remove the casserole from the oven. Stir in the chestnut mushrooms. Cover and return to the oven for a further 30-45 minutes, or until the venison is completely tender.
8. Serve: Taste and adjust seasoning. Remove the juniper berries if they are large and visible (optional, but polite!). Serve piping hot.

Recipe Tips!

• Juniper Joy: Don’t skip the juniper berries! They are the secret weapon that pairs perfectly with game meat, cutting through the richness with a piney, peppery note. Crush them lightly with the back of a knife to release their oils.
• Port vs. Wine: Mary loves using Port in this recipe because it adds a sweetness that balances the gamey venison better than dry red wine. If you only have wine, add an extra teaspoon of redcurrant jelly.
• The Flour Coat: Sprinkling the flour over the onions (rather than dusting the meat) ensures the sauce thickens evenly without the risk of the flour burning on the high heat required to sear the meat.
• Make Ahead Magic: Like all good casseroles, this tastes infinitely better the next day! Make it 24 hours in advance to let the flavors mature, then simply reheat gently on the stove or in the oven.

What To Serve With Mary Berry Venison Casserole Recipe?

This Mary Berry Venison Casserole Recipe is a rich, dark stew that needs a creamy companion! A mound of buttery Mashed Potatoes or Celeriac Mash is essential for soaking up the port gravy. For a green side, steamed Savoy Cabbage or Brussels Sprouts with chestnuts adds a festive crunch that complements the woodland theme! A glass of full-bodied Shiraz or a Cabernet Sauvignon stands up perfectly to the robust venison flavors.

How To Store Mary Berry Venison Casserole Recipe

• Refrigerate: Cool the casserole completely, then store it in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm gently in a pot on the stove or in a 160°C oven until piping hot throughout.
• Freeze: This casserole freezes beautifully! Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Mary Berry Venison Casserole Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 18g
• Carbohydrates: 15g
• Protein: 45g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Sausage and Red Pepper Casserole Recipe
• Mary Berry One-Pot Sausage Casserole Recipe
• Mary Berry Slow Cooker Chicken Casserole Recipe

Mary Berry Venison Casserole Recipe

Author: Chloe Saidani Cooking Method:Braising Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:2 hours 15 minutesRest time:4 hours 35 minutesTotal time:7 hours Cooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:450 kcal Best Season:Available

Description

A classic British game stew enriched with port, juniper, and redcurrant jelly. The slow cooking transforms lean venison into a tender, melt-in-the-mouth winter feast.

Ingredients

• 900g venison, 225g bacon
• 600ml beef stock, 150ml Port
• 225g mushrooms
• Redcurrant jelly, juniper berries
• Onions, flour, thyme

Instructions

1. Brown venison in oil; remove.
2. Fry onions and bacon; stir in flour.
3. Add port, stock, jelly, and spices.
4. Return meat; bake 1.5 hours at 160°C.
5. Add mushrooms; bake 45 mins more.
6. Serve hot with mash.

Notes

• Juniper berries are essential for the authentic game flavor.
• Port adds a richness that red wine can’t match.
• Make it a day ahead for the best flavor!

Keywords:Mary Berry Venison Casserole Recipe