Sue’s Venison Casserole

This recipe is one of our family favourites! It’s a delicious winter warmer but with a little bit of a luxurious edge with the addition of half a bottle of good quality merlot (what you do with the rest is up to you but we can highly recommend indulging in a glass while you’re whipping this up! Call it chefs privilege!) Venison is a deliciously rich meat which works really well with all the other flavours, whip this up for your next family dinner or festive get together and you’re sure to be on to a winner!

Sue’s Venison Casserole
(To feed 4 people)

2 lb Venison diced
½ bottle Merlot
2 carrots sliced
2 onions diced
6 mushrooms sliced
4 bay leaves
8 peppercorns(soft green preferably)

Marinade overnight

1. Cook all together for 3 hours slowly then add seasoning and thicken with cornflour and a good dark stock.(cubes if need be)

2. Add some herby dumplings (thyme flavour are good) and cook until dumplings are cooked through.

3. Serve with jacket potato and green beans

Butchers tip
Cook with a good strip of pork rind to add body and succulence to the meat. Remove after cooking


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