Venison casserole

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

Venison is the most common large game and has a distinctive gamey flavour. In this recipe, the venison is slowly cooked to perfection with onions, mushrooms and garlic in red wine. It is then combined with redcurrant jelly and juniper berries to produce a truly memorable dish.


  • 750 g (1 ½ lb) braising venison off the bone or 2 kg (4


  • Preheat the oven to warm 170°C (325°F/Gas 3). If using venison off the bone, cut the meat into 4 cm (1½ inch) pieces.
  • Place the onions in a small pan with just enough cold water to cover them. Bring to the boil, reduce the