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Slow cooked venison casserole

This venison casserole couldn't be simpler, just chuck the ingredients in a dish and cook slowly for four hours

venison casserole

Slow cooking venison is always popular as the meat develops an earthy sweetness and is deliciously tender. This recipe couldn’t be easier; just sear the meat, soften the veg and then cook slowly for four hours.


  • 400g diced venison
  • 100g diced onion and carrot
  • 100g diced celery and leek
  • 200g diced swede and parsnip
  • 50g diced butternut squash
  • 10g chopped garlic
  • 5g chopped fresh thyme
  • One litre of game or chicken stock
  • 200ml red wine
  • Cornish sea salt
  • Milled black pepper


  1. Sear the venison in a hot casserole dish.
  2. Add the onion, carrot, celery, leek, swede, parsnip and squash and soften for five minutes.
  3. Add the garlic, thyme, seasoning and red wine.
  4. Remove from the heat and pour in the stock.
  5. Place on the lid and cook slowly for four hours at 160°C.
  6. Remove from the oven and check the seasoning.
  7. Serve with creamy mash or crusty bread – or both!