Venison casserole with tomatoes and sweet red pepper

Venison casserole with tomatoes and sweet red pepper


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About this recipe: Venison is baked in a covered casserole with onions, a bit of red wine, and tomato and red pepper sauce.

Serves: 4 

  • 500g venison shoulder, diced
  • plain flour
  • vegetable oil
  • 25g butter
  • 2 medium onions, sliced
  • 1 glass red wine
  • 300ml chicken stock
  • 2 bay leaves
  • 1 jar Loyd Grossman® Tomato and Sweet Red Pepper Sauce

Prep:3min  ›  Cook:2hr  ›  Ready in:2hr3min 

  1. Preheat the oven to 160 C / Gas 2 1/2.
  2. Dust the venison with the flour and shake off any excess.
  3. Heat a little oil in a heavy based pan and cook the venison until browned all over. Set aside.
  4. Add a little more oil to the pan and add the butter. Add the onions and cook for 5-6 minutes until beginning to brown.
  5. Add the wine and cook for a few minutes until it has reduced by half. Add the chicken stock, bay leaves and the sauce and return the venison to the pan. Bring to the boil and cover.
  6. Place in the preheated oven for 1 1/2 to 2 hours.

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