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Slow Cooked Venison Casserole

When the weather turns colder we tend to turn to warm, hearty meals for comfort.

Next time you gather the family around the diningroom table on a Sunday and sit down to enjoy a slow cooked meal, make this terrific French venison casserole.

Full in flavour and low in fat, this dish will be a treat and a surprising hit with friends and family this winter.

Prep Time

Overnight

Cook time

1 1/2 hours

Servings

3 to 4 Portions

Recipe for Slow Cooked Venison Casserole

Ingredients

  • 900g of cubed Venison
  • 3 medium carrots cut into ¼ inch slices
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 2 teaspoons of dried parsley
  • ½ teaspoons of dried rosemary
  • 150g of chopped onions
  • 60g of chopped celery
  • 235ml of red wine
  • 175ml of beef stock
  • 5 slices of bacon, chopped
  • 1 tablespoon of plain flour
  • 1 teaspoon of tomato paste
  • 150g chopped mushrooms

Preparation Method

  1. In your Chasseur casserole dish, place the venison, onions, celery, carrots, salt, pepper and herbs into the bowl before pouring the wine over the top and leaving to marinate in the fridge overnight.
  2. Drain the wine from the casserole dish and place to the side for future use.
  3. Over a high heat in a large frying pan begin by cooking the bacon until crispy. Once the bacon has cooked transfer it onto some kitchen towel to soak in the oil.
  4. In the same saucepan add the onions, celery and carrots to sautee for around 5 minutes until they have turned soft.
  5. Once the vegetables have softened, transfer them to a separate bowl.
  6. Take the venison and cover it with flour before browning it in the large frying pan. When you have finished browning the meat, add the tomato paste and cook for a further minute.
  7. In your Chasseur cast iron casserole dish, place the now browned venison, along with the cooked vegetables, mushrooms, bacon and the left-over wine from earlier, as well as, the beef stock and place into the oven on a 180°C heat for up to 45 minutes to an hour.

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