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Venison Casserole

A lovely, warming dish that is very straightforward to prepare; second day casserole is even more tasty! (Serves 4)


  • 500g venison, diced
  • Olive Oil
  • 1 onion, chopped
  • 1 clove garlic, peeled
  • 2 carrots, sliced or batons
  • 350ml red wine
  • 1 dessertspoon tomato puree
  • 100ml orange juice
  • 1 heaped teaspoon redcurrant jelly
  • 1 teasp. dried or 1 dessertsp. fresh thyme
  • 200g mushrooms, sliced or quartered
  • beef stock/vegetable stock (or even better, homemade venison stock!)


Heat oil in shallow pan and brown venison before removing from pan. Add onions and cook until they turn soft, then add the clove of garlic. Add the carrots and cook for a few minutes. Pour in the red wine (use less if you prefer a less robust sauce), stir in the tomato puree, orange juice, redcurrant jelly and then the thyme. Add salt and pepper to taste. Return the venison to the pan with the mushrooms and stir. Transfer to an ovenproof dish and add stock to cover. Put lid on dish and cook at 150C for 2 hours. Remove clove of garlic before serving.

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