The Best Venison Casserole. Venison Stew. Venison and red wine #venison #SRP

Dredge the venison cubes in seasoned plain flour mixed with mustard powder, white pepper, and salt.

Heat oil in a pan and fry the venison cubes in small batches to achieve caramelization, avoiding overcrowding the pan.

Once browned, remove the venison from the pan and set aside.

Lower the heat and add butter to the pan, then add the chopped vegetables (carrots, onions, celery, and swede) to gently fry and soften them.

Add one garlic clove to the vegetables and cook for about a minute.

Pour in 450 ml of red wine to deglaze the pan, scraping up any caramelized bits.

Return the venison to the pan along with its resting juices and add enough stock to cover the meat (starting with 500 ml).

Add bay leaves, thyme sprigs, Worcestershire sauce, and juniper berries to the mixture.

Bring the mixture to a boil, then reduce to a simmer, cover, and transfer to a preheated oven at 160°C (Gas Mark 4).

After 1 hour, check the casserole; it should start to thicken and look rich.

After 2.5 hours, remove from the oven; the casserole should be rich and unctuous.

Taste and adjust seasoning if necessary, then add a splash of balsamic vinegar and fresh parsley before serving.

Equipment Needed

Spice Level:

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