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Venison Port Casserole Recipe

SAVE £2.78


Easy Shopper Packs

Mushrooms: Exotic Mixed  Punnet (Punnet) x 1
Streaky Bacon Oak Smoked - Free Range 250g (0.550 lb)  x 1
Onions Pack(3) (Pack(3)) x 1
Garlic: Provence Large  Pack(3) (Pack(3)) x 1
Celery Bunch (Bunch) x 1
Basil 25g Pack  x 1
Thyme 25g Pack  x 1
Carrot Pack(6) (Pack(6)) x 1
Southdowns Butter Salted 200g  x 1

Individual Price £33.79

Pack Price £31.01

SAVE £2.78

Step By Step - Instructions

Preheat the oven to 150c
Heat the olive oil in a suitably sized pan
Toss the diced venison in the flour until coated evenly, carefully add to the hot oil and colour on all sides
Remove the meat with a slotted spoon and place into a casserole dish with a lid
In the same pan, gently fry the onion and garlic until soft but with not too much colour, add the bacon and crushed juniper
Add the mushrooms, carrot and celery, continue cooking for 2-3 minutes
Stir in the tomato puree and redcurrant jelly, deglaze the pan with the red wine and port
Add the essential cuisine beef stock mix and water
Add the bay-leaf and thyme, bring to the boil and pour over the browned venison
Cover with a lid and transfer to the oven for 2 hours or until the venison is tender
Once cooked remove from the oven and pick out the bay-leaf and season to your taste
Your venison casserole is now ready to be served

Full Ingredients List

100g Picked Fresh Basil Leaves.
2tbsp Olive Oil.
600g Diced Venison (Cut Into 2 and a half cm cubes).
30g Plain Flour.
10g Unsalted Butter.
200g Peeled And Chopped Onion.
2 Peeled And Crushed Garlic Cloves.
4 Smoked Bacon Rashers, Cut Into Strips (Lardons).
8 Juniper Berries, Crushed In A Pestle And Mortar.
200g Exotic Wild Mushrooms (Oyster, Chanterelle, Ceps, Etc).
100g Peeled And Diced Carrot.
100g Diced Celery.
10g Tomato Puree.
1tbsp Redcurrant Jelly.
250ml Good Quality Red Wine.
100ml Port.
10g Essential Cuisine Beef Stock Mix.
250ml Water.
1 Bay-Leaf.
1tsp Chopped Fresh Thyme.
Good Twist Of Freshly Ground Pepper.
Sea Salt Season To Your Taste.

Recipe Infomation

Prep Time: 20 Minutes

Cooking Time: 120 Minutes

Temp: Gas mark 2, 150C (300F)


Serves: 4

Add Individual Farmer's Choice Products From This Pack

View Diced Venison - Wild

Diced Venison - Wild

View Mushrooms: Exotic Mixed

Mushrooms: Exotic Mixed

View Onions


View Garlic: Provence Large

Garlic: Provence Large

View Celery


View Basil


View Thyme


View Carrot


View Southdowns Butter Salted

Southdowns Butter Salted


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