Cozy Up with Delia Smith’s Venison Casserole Recipe

Making this venison casserole feels like wrapping up in a warm blanket on a cold day. It’s all about taking simple, hearty ingredients like venison, mushrooms, and red wine, and combining them into something magical. I love how the earthy flavors play off the richness of the meat, creating a dish that’s not just food, but a comforting experience. Over the years, I’ve tweaked this recipe to really bring out the best in each ingredient, making sure every bite is full of flavor and warmth. It’s one of those meals that brings everyone to the table, eager and ready to dive into the delicious, tender venison and the thick, savory sauce that goes with it. Trust me, it’s more than just dinner—it’s a way to make memories around the table.

How To Make Delia Smith Venison Casserole Recipe Overview:

This recipe serves up a generous portion for about 8-10 people, making it ideal for gatherings or for when you’re looking to have some delightful leftovers. The cooking process takes a bit of love and patience, with a total time of about 3 hours from start to finish. This includes preparation and slow-cooking time to ensure the venison is tender and the flavors are fully developed. You’ll find the meat beautifully tender, falling apart with every forkful, and the sauce thick and rich, perfect for pairing with new potatoes and wilted spinach.

Ingredients :

• Olive Oil – 2 tbsp: A little goes a long way in adding a silky texture and a subtle fruitiness to the base of our casserole.
• Butter – 50g/2oz: Butter enriches the dish, bringing in a creamy depth that enhances the overall flavor profile.
• Onions – 4, diced: The onions melt into the sauce, providing a sweet, aromatic backdrop that’s essential in any hearty casserole.
• Garlic Cloves – 8, crushed: Garlic adds a punchy, aromatic kick, infusing the casserole with its unmistakable warmth.
• Smoked Bacon – 8 rashers, chopped: Bacon introduces a smoky depth and a hint of saltiness, layering the flavors.
• Chestnut Mushrooms – 1kg/2lb 4oz, halved: These mushrooms bring an earthy robustness, soaking up the sauce and adding a meaty texture.
• Venison – 5kg/11lb, diced: The star of the show, venison lends a rich, gamey flavor that’s both luxurious and deeply satisfying.
• Red Wine – 1 bottle: Wine deglazes the pan and adds a complex, acidic brightness that balances the richness of the meat and mushrooms.
• Water – 800ml/28fl oz: Water is essential for creating the right consistency, ensuring the casserole is juicy and not overly thick.
• Beef Stock Cubes – 4, crumbled: These cubes deepen the savory, umami flavors of the casserole, making every spoonful moreish.
• Redcurrant Jelly – 6 tbsp: A sweet counterpoint to the gamey venison, it adds a glossy finish and a touch of fruitiness to the sauce.
• Salt and Freshly Ground Black Pepper: Seasoning is key, bringing out the best in all the other ingredients and tailoring the casserole to your taste.
• Cornflour – 100g/4oz: Cornflour thickens the sauce to a luxurious consistency, ensuring it clings lovingly to every piece of meat and veg.
• Redcurrants – 2 punnets, to decorate: These not only add a pop of color but also a tart freshness that cuts through the richness of the dish.
• Rosemary or Thyme – 12 sprigs, to decorate: Herbs infuse a fragrant, earthy note that complements and elevates the gamey flavor of the venison.

Instructions:

1. Heat the olive oil and butter in a large, heavy-bottomed casserole dish over medium heat. Add the onions and garlic, cooking until softened.
2. Increase the heat slightly, add the bacon and mushrooms, and cook until the bacon is crisp and the mushrooms are golden.
3. Add the diced venison, searing until browned on all sides. This may need to be done in batches to avoid overcrowding the pan.
4. Pour in the red wine and water, then add the crumbled beef stock cubes and redcurrant jelly, stirring well. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat, cover, and simmer gently for about 2.5 hours, or until the venison is tender.
6. Mix the cornflour with a little water to form a paste, then stir into the casserole to thicken the sauce. Adjust the seasoning as necessary.
7. Serve hot, garnished with redcurrants and rosemary or thyme sprigs, accompanied by new potatoes and wilted spinach.

What To Serve With This Recipe?

Serving this casserole, you’ll want sides that complement its rich and hearty flavors. Here are some simple yet perfect pairings:

Wilted Spinach: A quick sauté with garlic adds a fresh, slightly bitter counterpoint to the dish’s richness.

Crusty Bread: Ideal for mopping up the delicious sauce, offering a satisfying crunch against the tender venison.

Roasted Root Vegetables: Carrots, parsnips, and beetroot roasted with honey and thyme can add sweetness and earthiness.

Mashed Potatoes: Creamy and buttery, they’re a classic choice that balances the gamey flavor of the venison.

Steamed Green Beans: Lightly steamed with a sprinkle of salt, they provide a crisp, clean flavor to cut through the dish’s heaviness.

Polenta: Soft or grilled, polenta is a comforting base that pairs wonderfully with the casserole’s robust sauce.

Each of these sides can enhance the casserole’s flavors, offering a well-rounded meal that’s sure to satisfy.

Also Try: Slow-Cooked Magic: Delia Smith Beef Stroganoff Recipe with a Twist

Nutritional Value per Serving

FAQs:

Can I make this casserole in advance?

Yes, you can definitely make this casserole in advance. In fact, it tastes even better the next day because the flavors have more time to blend together. Just cook it as instructed, let it cool, and then store it in the fridge. When you’re ready to eat, reheat it gently on the stove or in the oven. It’s a great way to save time and still enjoy a delicious meal. Plus, it’s perfect for when you have guests or a busy week ahead.

Is there a substitute for venison?

Yes, you can substitute venison with beef or lamb if you prefer. Both are great options that work well in this casserole. Beef will give you a rich, hearty flavor, while lamb offers a slightly sweeter taste. Just remember to adjust the cooking time as needed, since different meats might cook faster or slower than venison. This way, you can still enjoy a delicious casserole, even if you can’t find venison or want to try something a bit different.

Can I freeze the casserole?

Absolutely, you can freeze this casserole. Once it’s cooked and cooled down, transfer it into a freezer-safe container. It’ll keep well for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight. Then, reheat it slowly on the stove or in the oven until it’s hot all the way through. Freezing is a great way to make sure you’ve always got a tasty meal ready to go, especially on those busy days.

Can I use something other than red wine?

Sure, if you’re not keen on using red wine, there are other options. Beef stock is a good alternative. It keeps the casserole rich and flavorful. Another choice is grape juice mixed with a tablespoon of vinegar. This mix adds a similar depth and slight acidity that wine would. Just remember, the taste will change a bit with different liquids. But don’t worry, the casserole will still be delicious. It’s all about making the recipe work for you and your tastes.

Is it possible to make this dish vegetarian?

Yes, you can make a vegetarian version of this dish. Swap the venison for a mix of hearty veggies like mushrooms, carrots, and parsnips. They’ll give you a nice, chunky texture. Use vegetable stock instead of beef stock to keep it vegetarian. You can also add beans or lentils for extra protein. The key is to keep the rich, savory flavors of the sauce. So, go ahead and experiment. It’ll still be a cozy, comforting casserole, just without the meat.

Conclusion

This venison casserole is a labor of love that pays off in every bite. Whether it’s a special occasion or you’re simply in the mood for something warm and comforting, this dish is sure to impress. The rich flavors, tender meat, and satisfying sauce make it a perfect winter meal. Serve it up with some fluffy new potatoes and tender wilted spinach for a feast that’s both rustic and refined. Enjoy the cooking process as much as the eating, and don’t forget to share it with good company!

Delia Smith Venison Casserole Recipe

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Total Time 3 hours hrs

Course Main Course

Cuisine British

Servings 10 People

Ingredients

  

• Olive Oil – 2 tbsp
• Butter – 50g/2oz
• Onions – 4 diced
• Garlic Cloves – 8 crushed
• Smoked Bacon – 8 rashers chopped
• Chestnut Mushrooms – 1kg/2lb 4oz halved
• Venison – 5kg/11lb diced
• Red Wine – 1 bottle
• Water – 800ml/28fl oz
• Beef Stock Cubes – 4 crumbled
• Redcurrant Jelly – 6 tbsp
• Salt and Freshly Ground Black Pepper
• Cornflour – 100g/4oz
• Redcurrants – 2 punnets to decorate
• Rosemary or Thyme – 12 sprigs to decorate

Instructions

 

• Heat the olive oil and butter in a large, heavy-bottomed casserole dish over medium heat. Add the onions and garlic, cooking until softened.
• Increase the heat slightly, add the bacon and mushrooms, and cook until the bacon is crisp and the mushrooms are golden.
• Add the diced venison, searing until browned on all sides. This may need to be done in batches to avoid overcrowding the pan.
• Pour in the red wine and water, then add the crumbled beef stock cubes and redcurrant jelly, stirring well. Season with salt and pepper.
• Bring the mixture to a boil, then reduce the heat, cover, and simmer gently for about 2.5 hours, or until the venison is tender.
• Mix the cornflour with a little water to form a paste, then stir into the casserole to thicken the sauce. Adjust the seasoning as necessary.
• Serve hot, garnished with redcurrants and rosemary or thyme sprigs, accompanied by new potatoes and wilted spinach.

Keyword delia smith venison casserole