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Home > Recipes > Venison and Game > Venison Casserole

Venison Casserole

Submitted by: John Albert

Date submitted: 30 August 2012 at 13:22:37

Cover Recipe: "Venison Casserole."

Venison Casserole

Total Time:

4 hours 30 minutes

Originaly Yeild:

6 servings




1000 g,  Cubed vension

500 ml,  red wine

1  handful juniper berries

0.50 tsp,  peppercorns

2  bay leaves

2 tbsp,  vegetable oil

4  medium onion, sliced

2 tbsp,  flour

1 tsp,  salt

1 tsp,  freshly ground black pepper

4  medium carrots, sliced


  1. Preheat oven to 140 C / Gas mark 1.
  2. In a large bowl, place the venison, red wine, juniper berries, peppercorns and bay leaves. Leave in the refrigerator to marinate for several hours, preferably overnight. This will perfectly allow the ingredients’ flavor to blend well.
  3. In a large ovenproof casserole heat 1 tablespoon of vegetable oil and sauté onion until translucent.
  4. Meanwhile, remove only venison from the marinade, retaining the marinade for later use. Dry venison from excess liquid using the kitchen paper. Mix together the flour, salt and pepper and coat venison with the mixture.
  5. Remove onions from the casserole. Add the venison to the casserole and brown in small batches (about 6 cubes at a time). Add more oil or a knob of butter if necessary. Once meat is browned, return all of the meat and onions back to the casserole and add the chopped carrots. Pour the reserved marinade over the meat and vegetables.
  6. Put the lid on the casserole and cook in the preheated oven for 3 to 4 hours. The casserole is ready when the meat is tender and falls apart with a fork.

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