Venison and beer casserole

    3 hours 15 min

    I have been making venison casserole for many years, but always have marinated it overnight in wine. However, I was looking for a simpler and more British way of making it, so created this method of stewing venison in beer without any overnight marinade. You get a meaty and melt-in-the-mouth texture that is spot on.


    Yorkshire, England, UK
    18 people made this

    Makes: 4 

    • 100g streaky bacon, cut 3cm long
    • 1 teaspoon lard or butter
    • 675g diced venison, 3cm (1in) cubes
    • 1 dessertspoon sunflower oil
    • 1 onion, finely chopped
    • 1 celery stick, finely sliced
    • 1 carrot, finely sliced
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 5 juniper berries, lightly crushed
    • 3 whole black peppercorns
    • 200ml beef stock
    • 75ml light coloured beer

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. Cook the streaky bacon in a small amount of lard in a frying pan until crispy, then transfer these to a heavy bottomed pan or casserole dish. Next, brown the venison in the same frying pan; when complete, transfer all the venison, juices and fats to the casserole dish.
    2. Wipe the frying pan clean, then add the sunflower oil and fry onion until translucent, which takes about 5 minutes under a low heat. When translucent, add the celery and carrot slices and fry for another 2 minutes. After this, transfer all fried vegetables to the casserole pot.
    3. Add all the rest of the ingredients into the casserole pot and stir. Heat to boiling then reduce the heat to allow the sauce to bubble gently away with the lid off. Cook for about 3 hours. It should not dry out, but if needed, top up with some more of the beer.
    4. Serve the venison casserole with mashed potato and shredded cabbage.


    Serve with a sweet potato-normal potato mash in the ratio of 1:3 to add a bit more variety and interest.

    See it on my blog

    Venison Stew At Axel Steenberg's Blog

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