Savory Elegance: Mary Berry Venison Casserole Recipe

There’s nothing quite like the aroma of a venison casserole simmering away in the kitchen. Over the years, I’ve experimented with various versions of this recipe, but today, I’m sharing a rendition inspired by none other than the culinary legend, Mary Berry. The ingredients are familiar, yet their combination with venison brings a depth of flavor that’s unparalleled. Perfect for those cooler months, this dish is the epitome of hearty, soulful cooking.

Mary Berry Venison Casserole Recipe Overview:

This Mary Berry Venison Casserole is a beautiful blend of robust venison meat, flavorful red wine, and aromatic herbs, all coming together in a rich, velvety sauce. Benefitting from prolonged, slow cooking, this dish’s flavors meld perfectly, offering a symphony of taste in every bite. This recipe serves 6 to 8 people, ensuring that there’s plenty to go around for a hearty family dinner. Total cooking time is approximately 3 hours, giving you a dish that’s both tender and deeply flavorful.

What to serve with venison

Potatoes:

Mashed, Dauphinoise, or Roasted.

Vegetables:

Roasted Brussels Sprouts, Green Beans Almondine, or Honey-Roasted Carrots.

Fruits:

Cranberry Sauce, Apple Compote, or Poached Pears.

Grains:

Wild Rice Pilaf, Quinoa Salad, or Creamy Polenta.

Breads:

Yorkshire Pudding, Crusty Bread, or Cornbread.

Salads:

Arugula with goat cheese, Beet Salad, or Cabbage Slaw.

Sauces:

Red Wine Reduction, Peppercorn Sauce, or Juniper Berry Sauce.

Choose sides based on the venison’s preparation and desired theme.

Ingredients:

• Butter – 50g/2oz
• Garlic – 5 cloves, crushed
• Red wine – ¾ bottle
• Olive oil – 2 tbsp
• Onion – 3, diced
• Chestnut mushrooms – 700g, halved
• Bacon – 5 rashers smoked, chopped
• Haunch or shoulder of venison – 3kg, diced
• Redcurrant jelly – 4 tbsp
• Water – 600ml/20 fl oz
• Cornflour – 70g/2.5oz
• Beef stock cubes – 3, crumbled
• Salt
• Black pepper -freshly ground
• to decorate
• Rosemary or thyme – 8 sprigs
• Punnet Redcurrants – 1 large

Instructions:

1. In a large frying pan, heat the olive oil and butter. Add onions, garlic. Now add bacon. saute until golden brown.
2. Introduce the venison to the pan and brown it on all sides.
3. Transfer the sautéed mixture to a large casserole dish.
4. In the same frying pan, brown the chestnut mushrooms. Then add them to the casserole dish.
5. Pour the red wine, water, and crumbled beef stock cubes into the casserole. Stir well.
6. Add the redcurrant jelly. Season with salt and freshly ground black pepper.
7. Cover the casserole dish. Let it simmer on low heat for 2.5 hours. Stir occasionally.
8. After 2.5 hours, mix the cornflour with a little water to create a paste. Now stir it into the casserole to thicken the sauce. Continue cooking for another 30 minutes.
9. Once done, garnish with redcurrants and rosemary or thyme sprigs.

Nutritional Value (Per Serving):

Calories: 450

Protein: 48g

Carbohydrates: 20g

Dietary Fiber: 2g

Sugars: 10g

Fat: 18g

Sodium: 250mg

Also Try: Mary Berry Raspberry Jam Recipe

FAQs:

What kind of venison cut is best for this recipe?

For this particular recipe, we recommend using the haunch or shoulder of venison. These cuts are more substantial and become tender and flavorful with slow cooking. However, you can also use other cuts available in your hand. The cooking time might vary slightly depending on the meat’s thickness and tenderness.

Can this recipe be made non-alcoholic?

Yes. If you want to make this recipe alcohol free, you can replace the red wine with a non-alcoholic substitute. Such as – combination of beef or vegetable broth and a splash of red wine vinegar or balsamic vinegar. The vinegar will add some of the acidity and depth that wine brings to the dish.

How do I ensure that the venison doesn’t turn out too dry or tough?

The key to tender venison in this casserole is the slow cooking method. Cooking the venison for an extended period allows the meat fibers to break down. This slow cooking ensures that the meat is tender enough to melt in. Additionally, ensuring that the casserole remains covered and has enough liquid (wine and water) during cooking will keep the venison moist.

I can’t find chestnut mushrooms; can I use another variety?

Certainly! While chestnut mushrooms offer a distinct nutty flavor, you can substitute them with other mushrooms like button, cremini, or portobello. Just ensure they are cleaned and sliced or halved, so they cook evenly within the casserole.

Is there a particular side dish that pairs well with this venison casserole?

Mary Berry’s Venison Casserole is rich and hearty, making it ideal to serve with sides that can complement and balance its flavors. Some popular choices include mashed potatoes, steamed green beans and crusty bread. The goal is to choose sides that won’t overshadow the casserole but enhance the overall dining experience.

Conclusion:

This venison casserole is a true celebration of flavors and textures, all coming together harmoniously. Whether you’re serving it at a family dinner or a special occasion, it’s bound to leave everyone asking for seconds. Enjoy the cooking process. Savor the flavors. Share with loved ones. After all- that’s what good food is all about.

Mary Berry Venison Casserole Recipe

• 50 g Butter
• 5 cloves Garlic (crushed)
• ¾ bottle Red wine
• 2 tbsp Olive oil
• 3 Onion (diced)
• 700 g Chestnut mushrooms (halved)
• 5 Bacon rashers smoked (chopped)
• 3 kg Haunch or shoulder of venison (diced)
• 4 tbsp Redcurrant jelly
• 600 ml Water
• 70 g Cornflour
• 3 Beef stock cubes (crumbled)
• Salt
• Black pepper (freshly ground)

To Decorate

• 8 sprigs Rosemary or thyme
• 1 large Punnet Redcurrants

1. In a large frying pan, heat the olive oil and butter. Add onions, garlic. Now add bacon. saute until golden brown.
2. Introduce the venison to the pan and brown it on all sides.
3. Transfer the sautéed mixture to a large casserole dish.
4. In the same frying pan, brown the chestnut mushrooms. Then add them to the casserole dish.
5. Pour the red wine, water, and crumbled beef stock cubes into the casserole. Stir well.
6. Add the redcurrant jelly. Season with salt and freshly ground black pepper.
7. Cover the casserole dish. Let it simmer on low heat for 2.5 hours. Stir occasionally.
8. After 2.5 hours, mix the cornflour with a little water to create a paste. Now stir it into the casserole to thicken the sauce. Continue cooking for another 30 minutes.
9. Once done, garnish with redcurrants and rosemary or thyme sprigs.

Main Course

British