About this recipe:This lovely slow cooked one pot venison casserole is hearty and full of flavour, perfect as a warming supper in the cold months.
2 tablespoons butter
1 large onion, chopped
2 small leeks, sliced
110g streaky bacon, chopped
1 large red pepper, seeded and chopped
900g venison, cubed
110g plain flour
400ml red wine
3 tablespoons olive oil
2 carrots, peeled and sliced
300g mushrooms, sliced
600ml chicken stock
2 large potatoes, peeled and finely diced
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
In a large casserole dish, melt the butter and add the onion and leeks. Cook and stir for 5 minutes until soft then add the bacon and red pepper. Toss the venison in the flour then add to the casserole dish. Brown on all sides then add the remaining ingredients. Cover and simmer for 3 hours, stirring occasionally, until the venison is tender. Remove from the heat and serve hot.
Thicken the sauce using a couple of teaspoons cornflour dissolved in a little cold water. Stir through until the sauce thickens.