Venison casserole
Slow cooked venison in red wine with juniper and thyme, rich and tender.
- Time2 hr 30
- LevelMedium
- Costabout £2.90 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Heat the oil in a casserole and brown the venison in batches. Lift out.
8 min - 2
Cook the onion, carrot and celery in the same pot for 6 minutes.
6 min - 3
Stir in the tomato purée and juniper, then pour in the wine. Bubble for 3 minutes.
3 min - 4
Add the water, redcurrant jelly, thyme and venison.
- 5
Cover and cook in the oven for 2 hours until the meat is very tender.
120 min - 6
Mix the cornflour with a little cold water and stir in. Simmer on the hob for 5 minutes until thick.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.