• Venison casserole is a hearty and flavourful dish that celebrates the rich and savoury flavours of tender venison meat. In this step-by-step guide, we’ll show you how to create the perfect venison casserole that’s sure to impress your taste buds and guests. Let’s get cooking!

    Venison casserole

    Serves: 6
    Prep Time: 30 minutes Cooking Time: 2 hours


    • 2tbsp vegetable oil
    • 25g unsalted butter
    • 1kg venison, chopped
    • 4tbsp plain flour, seasoned
    • 1tsp ground cinnamon
    • 2 large onions, peeled and finely sliced
    • 2 garlic cloves, peeled and finely chopped
    • 300ml port
    • 500ml good beef stock
    • 2 bay leaves
    • 4 sprigs thyme, tied with string
    • 3tbsp cranberry jelly
    • 100g pruneaux d'Agen, pitted
    • 100g chestnuts, halved



    Heat the oil and butter in a frying pan. Dust the venison with the flour and cinnamon and fry a few pieces at a time until well browned, then transfer to a large casserole. Add the onions and garlic to the frying pan and cook for 5 to 10 minutes. Add remaining flour to the pan, stir, add the port and bring to a boil. Pour over the venison in the casserole, then add the stock and herbs. Place a tight-fitting lid on top and cook on a gentle heat for 1 hour.


    After this, remove the lid, season, and stir well. Add the remaining ingredients, replace the lid and cook for a further hour. This casserole will freeze for up to a month.

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    ALSO SEE: Transform your soups and casseroles with these home-made stock recipes

    Transform your soups and casseroles with these home-made stock recipes

    Recipe and feature image from Woman&Home.