Wild Diced Venison Casserole Recipe

Once the weather turns, and autumn sets in we want to eat hearty, comforting meals. There are plenty of beef and lamb stews and casseroles recipes, but we know that wild venison and its lean meat has a delicious and intense flavour and because it is so lean, it works best in long and slow cooked dishes. Wild deer eat a natural diet of grass, fruits and berries, acorns, apples and chestnuts which is why venison meat that is so lean and low in saturated fat.

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Used in this recipe

Wild Venison, Diced (500g)

£9.95Add to box

Mixed Game, Diced (500g)

£10.65Add to box

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Ingredients

1kg of diced wild venison
20g dried porcini mushrooms
250g chestnut mushrooms (sliced)
75g of smoked bacon lardons
olive oil
20g plain flour
1 large onion (thickly sliced)
3 cloves of garlic (sliced)
2 carrots (chopped in large chunks)
2 parsnips (chopped in large chunks)
2tsp mixed spice
1tbsp of tomato puree
250ml of dry red wine
150ml beef stock
Salt and pepper
Half an orange

Method

Soak the porcini mushrooms in boiling water for 20 minutes, then drain and ensuring you keep the mushroom liquid, roughly chop the mushrooms.
Heat a pan on medium head and add the smoked bacon lardons cook until golden and then put to one side.
Toss the diced venison in seasoned flour and the mixed spice ensuring each piece has a thin dusting of flour. Using the same pan as you used to cook the lardons, heat a big splosh of oil and add the venison, in small batches, browning all sides and then putting to one side (this may take 3 or 4 batches).
Add the onions and garlic to the pan (adding more oil if necessary), and cook for 2 minutes until softening, then add the carrots and parsnips, turning then in to the onion and garlic covering them with all the oil and juices from the pan.
Turn up the heat of the pan and add the tomato puree and the red wine and gently stir the vegetables. Now add the venison, smoked lardons, the liquid from the porcini mushrooms, the beef stock, and juice of the orange
Bring everything to the boil and then turn down to simmer on a low heat, cover the pan and cook for an hour. Now add the sliced mushrooms, cover the pan and continue to cook for another 30-40 minutes.
Serve with creamy mash and a few steamed greens.

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Comments

Elizabeth Stratton says:
21st October 2020 at 10:59 am
Cooked this last night, best ever venison casserole
1. Wendy mckenna says:
  6th December 2020 at 4:59 pm
  How many does this serve and will it taste just as good if cooked and frozen ahead of time?
  1. The Dorset Meat Company says:
    7th December 2020 at 9:29 am
    Hi Elizabeth, 4-6 depending on what you are serving this with, and a great dish to freeze ahead, leave to defrost overnight and heat until bubbling hot.
Sarah Hawkins says:
2nd November 2020 at 6:06 am
Thanks for this recipe! It was the most rich and delicious venison casserole I’ve made.
1. The Dorset Meat Company says:
  2nd November 2020 at 8:03 am
  Very glad you enjoyed it so much Sarah..Thanks for letting us know, its always good to know that people are finding our recipes useful.
MK says:
27th November 2020 at 9:42 pm
We cook with wild venison a lot as we have access to a ready supply. This is one of the best venison casserole recipes I have tried. Initially I was a bit daunted by the long list of ingredients but fortunately we had everything in. After doing all the hob work and bringing to a boil I cooked it in the oven at 180, but other than that I followed the recipe. It was a really tasty, rich dish,with sweetness from the orange juice, root vegetable and onions combining well with the earthy savoury flavours from the mushrooms and the added depth given by the wine. All you would want from a winter casserole. The leftovers will make an excellent pie base – I’ll just need to cover with puff pastry and pop in the oven. Thank you very much for this recipe.
Margaret says:
12th December 2020 at 7:12 pm
Fabulous casserole recipe. Thank you.
1. The Dorset Meat Company says:
  13th December 2020 at 2:23 pm
  So glad you enjoyed it
Joana says:
17th December 2020 at 8:14 pm
First time cooking venison and it won`t be the last. Beautiful recipe, the dish tasted divine. By far the best stew I`ve ever made!! Thank you so much!
Mandie Young says:
23rd December 2020 at 1:51 pm
Absolutely stunning recipe. Have made this for our Christmas Day dinner. It is sitting in the fridge and waiting for Friday. I am adding a cobbler topping and serving with mini roast potatoes and celeriac dauphinois (pushing the boat out a bit!). Added allspice to the seasoning mix, and left out the Orange (kids allergic to citrus). Thank you for a brilliant recipe.
The Dorset Meat Company says:
10th January 2021 at 10:38 am
Hello, we don’t, but great idea.