Hearty Venison and Wild Mushroom Casserole Recipe
Prep Time:
2 minutes
Cook Time:
1 hour, 42 minutes
Servings:
4 Portions
Ingredients
  • 2 tablespoons oil, divided
  • 12 ounces wild mushrooms
  • 1 pound stewing venison, diced
  • salt, to taste
  • pepper, to taste
  • 1 onion, sliced
  • 1 large garlic clove
  • 1 heaped tablespoon all-purpose flour
  • 1 pint beef stock
  • 1 cup red wine
  • 1 tablespoon red currant jelly
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon juniper berries
Directions
  1. Preheat the oven to 350 F.
  2. Place an oven-safe pan (with a lid, not needed yet) over medium-high heat. Add 1 tablespoon olive oil.
  3. Sauté the mushrooms for 4 to 5 minutes until softened and lightly browned.
  4. Remove from the pan and set aside.
  5. Add the diced venison to the pan, season well with salt and pepper, and brown for 4 to 5 minutes.
  6. Remove and set aside.
  7. Reduce the heat to medium and add the remaining tablespoon of oil and the onion to the pan.
  8. Sauté the onions for 2 to 3 minutes before adding the crushed garlic and sautéing for another 2 to 3 minutes.
  9. Return the venison to the pan along with the flour.
  10. Stir well to coat the venison and onion with the flour.
  11. Add the beef stock, wine, red currant jelly, dried thyme, bay leaf, and juniper berries.
  12. Place the lid on the pan and transfer the casserole to the oven for 1 hour.
  13. Remove the casserole from the oven and add in the mushrooms.
  14. Return the casserole to the oven to stew for another 30 minutes.
  15. Serve immediately.