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Outstanding Venison Casserole Recipe

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This recipe for Outstanding Venison Casserole, by , is from Sophie & Alex , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 Haunch Roe Venison (or other I suppose) about 3-4lbs
2 medium onions
Pile of chopped garlic
3-4 Bay leaves
Slack handful of Juniper berries
Good squirt of tomato puree
At least half a jar good quality Mango Chutney
Lots of fresh ground black pepper
Beef stock to cover the haunch
Knob of butter
Cup of red wine (optional)

Heat butter in a heavy pan til it's smoking hot (a bit like me) add the haunch and brown it on all sides. Remove haunch and put the butter in a big pan (adding more if necessary) add onions and garlic and cook over medium-high heat til golden (don't burn the garlic). Add the haunch, bone in. Add stock to almost cover it. Add everything else. Cover and simmer for 4 hours or until the meat fairly easily falls off the bone.
Alternatively, to reduce cooking time, meat could be cut up earlier; but be sure to add the bone to the stock for flavour. Once thoroughly cooked, remove lid and cook for a further hour to reduce.
Serve with mash and fried savoy cabbage.

Personal Notes:
Personal Notes:
Happy to provide the venison! Once you've tasted it, you'll never want to go back to Wisconsin.




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