This venison casserole recipe is so easy to chuck together and makes the perfect week-night family meal - healthy, hearty, and full of goodness! 

Recipe by: West London Shooting School

Venison and vegetable casserole recipe | serves 5 

Ingredients

  • 2 celery Sticks, thickly sliced
  • 1 onion chopped
  • 2 chunky carrots, halved lengthways then sliced
  • 5 bay leaves
  • 2 thyme springs, 1 whole and 1 leaves picked
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp tomato puree
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • 900g Venison cut into large chunks

Cooking method

  1. Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  2. Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
  3. Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
  4. Gradually stir in 600ml hot water, then tip in 900g venison and bring to a gentle simmer.
  5. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is tender and the sauce is thickened.
  6. Garnish with the picked leaves of the remaining thyme sprig.