venison casserole with juniper

Venison and juniper casserole

  • serves 4
  • Easy

This recipe for venison and juniper casserole is easy to make and under 300 calories, but delivers all the winter comfort you'd want



  • olive oil
  • venison haunch 500g, diced
  • bacon 2 rashers, chopped 
  • onion 1, sliced
  • celery stick 1, finely diced
  • garlic 2 cloves, chopped
  • red wine 250ml
  • beef stock cube 1
  • dried wild mushrooms a small handful (4-5g), chopped 
  • cranberry jelly 1 tbsp
  • juniper berries 6, crushed
  • thyme sprigs
  • rosemary leaves chopped to make 1 tsp


  • Step 1

    Heat the oven to 150C/fan 130C/gas 2. Heat 2 tbsp olive oil in a casserole that can be used on the hoband brown the venison in batches. Remove the meat with a slotted spoon when it’s done. 

  • Step 2

    Fry the bacon in the same pan then scoop it out. 

  • Step 3

    Add the onions and celery and fry gently, stirring occasionally, until they begin to soften, then add the garlic and continue cooking until the vegetables begin to colour. 

  • Step 4

    Return the venison and bacon to the pan, add the wine, 250ml water, the crumbled stock cube, mushrooms, cranberry jelly and juniper berries. Strip the leaves from the thyme sprigs and add them too, along with the chopped rosemary. Cook for 3 hours, covered, until the meat is tender and falling apart. Serve with mash. 

Nutritional Information

  • Kcals 284
  • Carbs 6.6g
  • Protein 31.2g
  • Fat 9.9g
  • Salt 1.3g
  • Saturates 2.6g
  • Fibre 1.1g