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Mary Berry Venison Casserole
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Mary Berry Venison Casserole

Mary Berry's Venison Casserole is a luxurious stew that combines succulent pieces of venison with a robust blend of root vegetables, red wine, and aromatic herbs. The venison is slow-cooked until it becomes wonderfully tender, absorbing the flavors of the sauce, which is enriched with the addition of bacon and possibly a hint of dark chocolate, giving the dish depth and complexity.

Ingredients

  • - 2 lbs venison cut into chunks
  • - 3 tablespoons olive oil
  • - 4 slices of bacon chopped
  • - 2 onions chopped
  • - 2 carrots chopped
  • - 2 celery stalks chopped
  • - 2 garlic cloves minced
  • - 2 tablespoons all-purpose flour
  • - 1 bottle of red wine or enough to cover the meat
  • - 2 cups beef or venison stock
  • - 1 tablespoon tomato paste
  • - A few sprigs of fresh thyme
  • - 2 bay leaves
  • - Salt and freshly ground black pepper
  • - Optional: 1 tablespoon dark chocolate grated

Instructions

  • Brown the Venison: Heat 2 tablespoons of olive oil in a large casserole dish or Dutch oven over medium-high heat. Add the venison in batches, browning on all sides. Transfer the browned venison to a plate.
  • Sauté the Vegetables: In the same dish, add the remaining olive oil, bacon, onions, carrots, and celery. Cook until the vegetables are softened and the bacon is crispy.
  • Combine and Cook: Return the venison to the dish. Stir in the flour until the meat and vegetables are well-coated. Add the garlic, then pour in the red wine and stock. Add the tomato paste, thyme, bay leaves, and dark chocolate (if using). Season with salt and pepper.
  • Simmer: Bring the mixture to a boil, then reduce the heat, cover, and simmer gently for about 2-2.5 hours, or until the venison is tender. Adjust seasoning to taste.
  • How to Serve Mary Berry Venison Casserole

Notes

Venison is a great source of high-quality protein and is generally lower in fat than beef, making it a healthier option for those looking to reduce their intake of saturated fats.
Additionally, venison is rich in iron and B vitamins, particularly vitamin B12, which is essential for healthy nerve function and blood formation.