Mary Berry Venison Casserole
Mary Berry Venison Casserole is a slow-cooked, savory stew made with diced venison, carrots, onions, mushrooms, garlic, red wine, and beef stock. The dish is cooked low and slow to break down the venison’s natural toughness, creating a tender, flavorful casserole with a rich, glossy gravy.
- Prep Time: 20
- Cook Time: 105
- Total Time: 2 hours 5 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop + Slow Simmering
- Cuisine: British
Ingredients
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1 kg diced venison
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2 tablespoons olive oil
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2 tablespoons butter
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2 onions, finely chopped
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3 garlic cloves, crushed
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3 large carrots, sliced
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200g mushrooms, halved
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2 tablespoons plain flour
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300 ml red wine
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600 ml beef stock
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2 bay leaves
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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Salt and black pepper to taste
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Fresh parsley for garnish
Instructions
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Season and brown the venison: Sprinkle the venison with salt and pepper, then sear it in hot oil and butter until browned on all sides.
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Sauté the vegetables: Add onions, garlic, mushrooms, and carrots to the pot and cook until lightly softened.
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Add flour for thickness: Stir in the flour to coat the meat and vegetables; this helps the sauce thicken later.
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Pour in the wine: Add the red wine and simmer for a few minutes to reduce the sharpness.
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Add herbs and stock: Stir in the beef stock, bay leaves, rosemary, and thyme.
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Simmer low and slow: Cover the pot and cook on low heat for 1½–2 hours, stirring occasionally, until the venison becomes tender.
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Adjust seasoning and serve: Taste and adjust salt and pepper, then garnish with fresh parsley before serving.
Find it online: https://maryberrycooks.co.uk/mary-berry-venison-casserole/