Mary Berry Venison Casserole

I first made this venison casserole on a foggy November Sunday, thinking it’d be a rustic, hearty dish to fend off the cold. What I didn’t expect? The cherry jam. I nearly left it out—who puts jam in stew? But I trusted Mary (as you do), and I’m glad I did. The whole thing came together in this rich, slightly sweet, deeply comforting way that I’ve not quite tasted before.

To be honest, my first batch wasn’t great. I rushed the browning step, the leeks turned mushy, and it lacked the punch I was hoping for. But after a second go—with a longer marinade, proper sear, and a better jam—I cracked it. Let me show you how I fixed that.

The Secret Behind This Bake

Most venison stews lean too heavy on gamey richness or get bogged down in overly “fancy” wine sauces. This one strikes a balance because of three things:

• The mixed spice (yes, actual baking spice!) lifts the whole flavour profile. Sounds odd, but it works.
• Cherry jam balances the meatiness without making it sweet-sweet. The tang is magic.
• Proper browning—don’t skip this. I know it’s tedious. I’ve tried shortcuts, and they always lead to bland.

And a little note: this casserole improves massively after a night in the fridge.

INGREDIENTS + WHY THEY MATTER

• Venison (2 lb / 1kg) – Lean, earthy, and tender when slow-cooked. I used shoulder cuts, which worked beautifully.
• Mixed spice powder (1 tsp) – Adds warmth and depth. Think cinnamon, nutmeg, allspice. Sounds weird for stew, but trust me.
• Red wine (15 fl oz / 450ml) – Choose a bold one. I once used a cheap, light red—it lacked oomph. Cabernet or Syrah is great.
• Olive oil (2 tbsp) – For browning. Don’t be stingy.
• Leeks (2 large) – Softer than onion, adds gentle sweetness. Don’t overcook them or they vanish.
• Plain flour (1 oz / 25g) – Thickens the sauce. I tried cornflour once—didn’t quite work.
• Game or beef stock (10 fl oz / 300ml) – Game stock adds depth, but beef is totally fine.
• Cherry jam (2 tbsp) – The wildcard. Balances the dish. I once used blackcurrant—too sharp.
• Bay leaf, salt & pepper – Classic seasoning. Don’t skip.

Making It Yours (Without Ruining It)

• No red wine? Use a mix of beef stock + 1 tbsp balsamic vinegar. Not identical, but close.
• Jam swap – Black cherry is best, but I tested damson and it worked nicely too. Avoid marmalade—it gets weird.
• Gluten-free? Use GF flour blend to thicken—it worked fine for me.
• No leeks? Try shallots. Just don’t use raw white onion—it overpowers.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Venison came out dry	Skipped the marinating step	Marinate at least 2 hours, overnight if you can
Sauce was too thin	Didn’t cook the flour long enough	Stir flour for at least a minute before adding liquid
Flavour was flat	Used cheap wine + skipped jam	Use decent red and don’t skip the cherry jam

HOW TO MAKE MARY BERRY’S VENISON CASSEROLE

1. Marinate: Toss the venison with mixed spice in a big bowl. Pour over the wine, cover, and refrigerate for 2 hours (or overnight).
2. Prep meat: Drain and pat dry. Keep the wine!
3. Brown: Heat oil in a heavy casserole pan. Sear the meat in batches—don’t crowd it. Set aside.
4. Soften leeks: Same pan, high heat, 1 min with leeks. Add flour, stir another minute.
5. Deglaze: Pour in reserved wine and stock slowly. Scrape the pan. Stir till it starts thickening.
6. Assemble: Add jam, bay leaf, browned meat, salt & pepper. Bring to a simmer.
7. Cook low & slow: Cover and simmer gently for 2 hours. Stir halfway. Remove bay leaf before serving.

TIPS FROM MY KITCHEN

• I use an old enamelled cast iron pot—it holds the heat beautifully.
• Fan ovens dry this out fast. I check mine 15 minutes early.
• If your sauce feels too sharp at the end, add ½ tsp sugar—it softens the edge.
• This is so much better the next day. Make ahead if you can.

STORAGE + SERVING

• Fridge: Keeps 3 days. Flavour improves!
• Freezer: Up to 3 months. I portion it into freezer bags.
• Reheat: Oven (covered, 180°C) is best. Add splash of stock if it looks dry.
• What to serve with it: Creamy mash is my favourite. Also great with polenta, crusty bread, or sautéed greens.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen venison?
A: Yep. Just defrost fully and pat dry before marinating.

Q: Is cherry jam necessary?
A: I’ve tried it without. It’s still tasty, but misses that extra “something.” Try to include it.

Q: What cut of venison works best?
A: Shoulder or leg. Stewing cuts are best here—don’t waste a tenderloin on a slow braise.

Q: Can I make it in a slow cooker?
A: Yes! Do all the browning first, then transfer to the slow cooker. 6–8 hours on low.

Q: Can I add mushrooms or carrots?
A: You can. I’ve added chestnut mushrooms in the last 30 minutes—they’re great.

Try More Recipes:

• Mary Berry Spaghetti Bolognese
• Mary Berry Savoury Rice
• Mary Berry Spaghetti Carbonara
• Mary Berry Chicken Marengo