Try this venison casserole, then check out our sausage casserole, chicken casserole, vegetarian casserole and more comforting casserole recipes.


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


  • 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.


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