Venison casserole is a traditional slow-cooked stew made with deer meat, vegetables, and a rich gravy. Red wine and juniper berries give Delia Smith Venison Casserole Recipe its deep, savoury flavour, with a little redcurrant jelly adding sweetness.
Ingredients
This recipe serves 6 people, with approximately 20 minutes of preparation and 3 hours of cooking.
900g (2 lb) venison shoulder, cut into large cubes
150g (5 oz) smoked streaky bacon, chopped
2 large onions, sliced
2 medium carrots, peeled and chopped
200g (7 oz) chestnut mushrooms, halved
2 garlic cloves, crushed
2 tablespoons plain flour
2 tablespoons olive oil
300ml (1¼ cups) dry red wine
400ml (1⅔ cups) beef stock
1 tablespoon redcurrant jelly
4 juniper berries, lightly crushed
2 bay leaves
2 sprigs fresh thyme
Salt and freshly ground black pepper, to taste
Venison shoulder is particularly good for this recipe because it becomes tender during long, gentle cooking. You can also use venison neck or another suitable stewing cut.
How to Make Delia Smith Venison Casserole
Step 1: Prepare and Brown the Venison
Preheat your oven to 150°C (300°F), or 130°C for a fan oven. Use a large, heavy casserole dish with a lid, preferably one that can go directly from the hob into the oven.
Pat the venison dry with kitchen paper and season with salt and black pepper. Sprinkle the flour over the meat and toss until lightly coated.
Heat one tablespoon of olive oil in the casserole dish over medium-high heat. Add the venison in batches, browning each piece for about 4–5 minutes, turning occasionally.
Don’t put all the meat into the dish at once. Too much venison releases moisture and prevents proper browning. I prefer working in two or three batches because the darker colour gives the finished gravy a richer taste.
Transfer the browned venison to a plate and keep it aside.
Step 2: Cook the Vegetables and Add the Wine
Lower the heat to medium and add the remaining olive oil to the same casserole dish.
Add the chopped bacon and cook for 3–4 minutes until it begins to turn golden. Stir in the sliced onions and carrots, then cook for another 8 minutes until the onions soften.
Add the crushed garlic and mushrooms. Stir everything together and cook for another 3 minutes.
Pour in the red wine, scraping the bottom of the dish with a wooden spoon. The browned pieces left behind from cooking the meat contain plenty of flavour and should be mixed into the sauce.
Allow the wine to simmer for about 3 minutes, then pour in the beef stock.
Add the redcurrant jelly, crushed juniper berries, bay leaves, and thyme. Stir until the jelly has dissolved.
Return the venison and any juices from the plate to the casserole. Give everything a gentle stir so the meat is surrounded by the vegetables and liquid.
Step 3: Slow Cook the Casserole
Bring the casserole to a gentle simmer, place the lid on top, and transfer it to the preheated oven.
Cook for approximately 2½–3 hours, checking the meat after 2 hours. The venison should become tender enough to pull apart easily with a fork.
If the meat still feels firm, continue cooking and check it every 20–30 minutes. Some venison cuts need longer than others.
Check the liquid occasionally. If the sauce becomes too thick, add a little hot beef stock. If it seems too thin near the end, remove the lid for the final 15–20 minutes.
Once the meat is tender, remove the casserole from the oven. Take out the bay leaves, thyme stems, and visible juniper pieces, then taste the gravy and adjust the seasoning.
Allow the casserole to rest for 10 minutes before serving.
What to Serve With Delia Smith Venison Casserole
Mashed potatoes are probably my favourite accompaniment. Their soft texture goes nicely with the tender venison, and they absorb plenty of the red wine gravy.
Traditional British vegetables are also excellent alongside this dish. Roasted parsnips, buttered carrots, steamed cabbage, and Brussels sprouts all complement the strong flavour of venison.
For a slightly different meal, try creamy polenta or buttered egg noodles. Both taste good with the thick gravy.
The sauce in Delia Smith Venison Casserole Recipe also pairs nicely with crusty bread, particularly if you’re serving smaller portions for lunch.
Delia Smith Venison Casserole Nutrition Information
The following values are approximate estimates per serving, based on six portions without side dishes.
Nutrient | Amount per serving |
|---|---|
Calories | 430 kcal |
Protein | 42g |
Carbohydrates | 15g |
Total Fat | 19g |
Saturated Fat | 5g |
Fibre | 3g |
Sugar | 6g |
Sodium | 650mg |
Venison provides protein, iron, zinc, and vitamin B12. Nutritional values will vary depending on the venison cut, bacon, and stock used.
FAQs
What is the best cut of venison for a casserole?
Venison shoulder and neck are excellent for casseroles. These cuts contain connective tissue that softens during slow cooking, giving the meat a tender texture. Venison loin and fillet are better suited to shorter cooking methods.
Why is my venison casserole tough?
The meat probably needs more cooking time. Venison shoulder can remain firm until its connective tissue has softened. Keep it covered, maintain a low oven temperature, and continue cooking until fork-tender.
Can I make venison casserole without red wine?
Yes. Replace the red wine with beef stock and add a tablespoon of red wine vinegar. The flavour will be slightly different, but the casserole will still have a rich gravy.
Can I prepare venison casserole the day before?
Yes. Venison casserole often tastes even better the following day. Cool it promptly, refrigerate within two hours, and reheat gently until piping hot throughout. Add a little stock if the gravy has thickened.
Can I freeze leftover venison casserole?
Yes. Transfer the cooled casserole into airtight, freezer-safe containers and freeze for up to three months for best quality. Thaw overnight in the refrigerator before reheating thoroughly.
How do I reduce the strong game flavour of venison?
Red wine, onions, bacon, and redcurrant jelly help balance venison’s naturally strong flavour. Removing excess surface fat and silverskin before cooking can also improve the taste. Choose younger farmed venison if you prefer a milder flavour.