Mary Berry's Venison Casserole

Mary Berry's Venison Casserole is a classic British dish that brings a touch of elegance and comfort to the dinner table. Known for her simple yet delicious recipes, Mary Berry has created a casserole that highlights the rich flavors of venison, complemented by aromatic vegetables and herbs. This dish is perfect for those chilly evenings when you crave something hearty and satisfying.

Ingredients List

• 3 kg Haunch or shoulder of venison, diced
• 50 g Butter
• 5 cloves Garlic, crushed
• ¾ bottle Red wine
• 2 tbsp Olive oil
• 3 Onions, diced
• 700 g Chestnut mushrooms, halved
• 5 rashers Smoked bacon, chopped
• 4 tbsp Redcurrant jelly
• 600 ml Water
• 70 g Cornflour
• 3 Beef stock cubes, crumbled
• Salt and freshly ground Black pepper
• To decorate: 8 sprigs Rosemary or thyme, 1 large Punnet Redcurrants​​.

Preparation Instructions

1. Preheat your oven for slow cooking.
2. In a large frying pan, heat olive oil and butter. Add onions and garlic, then bacon, and sauté until golden brown.
3. Introduce the venison and brown it on all sides.
4. Transfer the sautéed mixture to a large casserole dish.
5. In the same frying pan, brown the chestnut mushrooms, then add them to the casserole dish.
6. Pour in the red wine, water, and crumbled beef stock cubes into the casserole and stir well.
7. Add redcurrant jelly and season with salt and pepper.
8. Cover and simmer on low heat for 2.5 hours, stirring occasionally.
9. Mix cornflour with a little water to create a paste and stir it into the casserole to thicken the sauce. Continue cooking for another 30 minutes.
10. Garnish with redcurrants and rosemary or thyme sprigs before serving​​.

Storage and Reheating

• Refrigeration: Cool the casserole to room temperature and store it in an airtight container for up to 3 days.
• Freezing: Once cooled, freeze in a freezer-safe container for up to 3 months.
• Reheating: Thaw in the fridge if frozen, and reheat in an oven at a low temperature until warmed through, or gently on the stovetop over low heat, adding a splash of water or stock if it seems dry​​​​.

Nutritional Information (Per Serving)

• Calories: Approximately 450 kcal
• Protein: 48g
• Carbohydrates: 20g
• Dietary Fiber: 2g
• Sugars: 10g
• Fat: 18g
• Sodium: 250mg​​.

Frequently Asked Questions (FAQ)

What kind of venison cut is best for this recipe?

For optimal results with this recipe, we recommend using either the haunch (rear leg) or the shoulder of venison. These cuts are particularly well-suited for slow cooking methods due to their texture and flavor profiles. The haunch offers a leaner option with a fine grain, ideal for tender, flavorful outcomes. The shoulder, being more marbled with fat, provides a richer taste and succulence, enhancing the dish's overall depth of flavor. Slow cooking these cuts breaks down the connective tissues, resulting in meat that's beautifully tender and falls apart easily.

Can I make this casserole non-alcoholic?

Absolutely! To adapt this casserole for a non-alcoholic version while still achieving a rich, deep flavor, replace the red wine with a combination of beef or vegetable broth and a splash of red wine vinegar or balsamic vinegar. This substitution maintains the casserole's robust flavor profile. The broth brings a savory depth, while the vinegar adds a touch of acidity to balance the flavors, mimicking the complexity that red wine would typically contribute.

How can I prevent the venison from becoming tough?

The secret to ensuring your venison remains tender and moist lies in the slow cooking process. It's crucial to keep the casserole covered throughout the cooking time to prevent moisture loss. Additionally, maintaining an adequate level of liquid in the casserole is key; this could mean occasionally checking and adding a little extra broth or water if necessary. Slow cooking at a low temperature allows the tough fibers and connective tissues in the venison to break down gradually, resulting in a melt-in-your-mouth texture that's both delightful and satisfying.

What side dishes pair well with this venison casserole?

This hearty casserole pairs wonderfully with a variety of side dishes that complement its rich flavors. Mashed potatoes, with their creamy texture and buttery taste, make an excellent base for the casserole's savory sauce. Steamed green beans add a fresh, crisp contrast to the dish, while crusty bread is perfect for soaking up any remaining sauce on your plate. These sides not only balance the meal but also enhance the dining experience, allowing the flavors of the casserole to shine.

Can I substitute venison with another type of meat?

Yes, if venison is not available or if you're looking for a different flavor profile, both beef and lamb make excellent substitutes in this recipe. When choosing an alternative, opt for cuts that are well-suited to slow cooking, such as beef chuck or lamb shoulder. These cuts, like venison, benefit from the low and slow cooking method, which tenderizes the meat and infuses it with the flavors of the sauce and seasonings. Adjusting the cooking time may be necessary depending on the specific cut and size of the meat you're using.

Mary Berry's Venison Casserole is a delightful dish that combines the rich flavors of venison with the warmth of a traditional casserole. It's a perfect meal for family gatherings or special occasions. Serve it with your favorite side dishes and enjoy a cozy, satisfying dinner. Happy cooking!