Mary Berry Venison Casserole

Mary Berry’s Venison Casserole is made with venison, mixed spice powder, red wine, leeks, plain flour, game or beef stock, cherry jam, and a bay leaf. This hearty venison casserole recipe creates a delicious dinner that takes about 2 hours and 30 minutes to prepare and can serve up to 6 people.

This Venison Casserole Recipe Is From Absolute Favourites Cookbook by Mary Berry

Mary Berry Venison Casserole Ingredients:

• 2 lb (1 kg) venison, cubed into ¾ in (2 cm) pieces
• 1 tsp mixed spice powder
• 15 fl oz (450 ml) red wine
• 2 tbsp olive oil
• 2 large leeks, thickly sliced
• 1 oz (25 g) plain flour
• 10 fl oz (300 ml) game or beef stock
• 1 bay leaf
• 2 tbsp cherry jam
• Salt and freshly ground black pepper

How To Make Mary Berry Venison Casserole?

1. Marinate the Venison: In a large bowl, combine the venison cubes with mixed spice and pour over the red wine. Let it marinate for at least 2 hours.
2. Prepare the Venison: Drain the venison from the marinade and pat dry with paper towels. Reserve the marinade.
3. Brown the Venison: Heat the olive oil in a large casserole dish or deep frying pan. Brown the venison in batches over high heat, then remove with a slotted spoon and set aside.
4. Cook the Leeks: In the same dish, add the leeks and fry over high heat for 1 minute. Stir in the plain flour and cook for another minute.
5. Deglaze and Thicken: Gradually pour in the reserved marinade and stock, stirring constantly to deglaze the pan. Bring it to a boil and let it thicken for 2-3 minutes. Add the bay leaf and cherry jam.
6. Simmer the Casserole: Return the browned venison to the dish, season with salt and pepper, and bring to a boil. Lower the heat, cover, and simmer gently for about 2 hours, stirring occasionally, until the venison is tender. Remove the bay leaf before serving.

Recipe Tips

• Let the Venison Soak in the Marinade: Marinate the venison for at least 2 hours or even overnight for better flavor and softer meat.
• Don’t Crowd the Pan: When browning the venison, cook it in small amounts so each piece gets a good brown crust.
• Use Cherry Jam for Sweetness: The cherry jam adds a sweet touch that balances the strong venison flavor, so don’t leave it out!
• Cook it Slowly: Keep the heat low and let the casserole cook for 2 hours. This makes the meat really soft and juicy.
• Taste the Sauce Before Serving: Try the sauce before you serve, and add more salt or pepper if needed.

What To Serve With Venison Casserole?

This hearty venison casserole pairs well with mashed potatoes, roasted vegetables, crusty bread, or steamed greens. It also can be served alongside creamy polenta, buttered noodles, rice, or a fresh green salad for a full and delicious dinner.

How To Store Leftovers Venison Casserole?

• Refrigerate: First, let the leftover venison casserole cool down to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: After cooling, place the venison casserole in a freezer-safe container and freeze for up to 3 months. To thaw, leave it in the fridge overnight.

How To Reheat Leftovers Venison Casserole?

• In The Oven: Preheat to 350°F (180°C), cover the casserole with foil, and bake for 20 minutes until heated through.
• In The Microwave: Place in a microwave-safe dish, cover, and heat on medium for 3-4 minutes, stirring halfway.
• On The Stove: Warm over low heat, stirring occasionally, and add a bit of stock if needed to keep it moist.

Mary Berry Venison Casserole Nutrition Facts

Serving Size: 1 serving (based on 8 servings)

• Calories: 250 kcal
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 600mg
• Potassium: 400mg
• Total Carbohydrate: 25g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 30g

Try More Mary Berry Recipe:

• Mary Berry Mini Beef Wellington
• Mary Berry Pork Stroganoff
• Mary Berry Beef Fillet
• Mary Berry Spatchcock Poussin
• Mary Berry Chilli Burgers