Venison, Wild Mushroom and Port Casserole



Serves: 4


Why not serve your Venison Casserole with a buttered potato and parsnip mash and honey roasted root vegetables?


  • 100g Picked fresh basil leaves.
  • 2tbsp Olive oil
  • 600g Diced venison (cut into 2 ½ cm cubes)
  • 30g Plain flour
  • 10g Unsalted butter
  • 200g Peeled and chopped onion
  • 2 Peeled and crushed garlic cloves
  • 4 Smoked bacon rashers, cut into strips (lardons)
  • 8 Juniper berries, crushed in a pestle and mortar
  • 200g Picked wild mushrooms (oyster, chanterelle, ceps, etc.)
  • 100g Peeled and diced carrot
  • 100g Diced celery
  • 10g Tomato puree
  • 1tbsp Redcurrant jelly
  • 250ml Good quality red wine
  • 100ml Port
  • 10g Essential Cuisine Beef Stock Mix
  • 250ml Water
  • 1 Bay-leaf
  • 1tsp Chopped fresh thyme
  • Good Twist of freshly ground pepper
  • Sea Salt Season to your taste
  • 1tbsp Chopped flat leaf parsley


  1. Preheat the oven to 150°c. Heat the olive oil in a suitably sized pan.
  2. Toss the diced venison in the flour until coated evenly, carefully add to the hot oil and colour on all sides. Remove the meat with a slotted spoon and place into a casserole dish with a lid.
  3. In the same pan, add the butter & gently fry the onion and garlic until soft but with not too much colour, add the bacon and crushed juniper.
  4. Add the mushrooms, carrot and celery, continue cooking for 2-3 minutes.
  5. Stir in the tomato puree and redcurrant jelly, deglaze the pan with the red wine and port.
  6. Add the Essential Cuisine Beef Stock Mix and water.
  7. Add the bay-leaf and thyme, bring to the boil and pour over the browned venison.
  8. Cover with a lid and transfer to the oven for 2 hours or until the venison is tender.
  9. Once cooked remove from the oven and pick out the bay-leaf and season to your taste.
  10. Your Venison Casserole is now ready to be served.