Slow cooker venison casserole

    8 hours 20 min

    This gorgeous slow cooker venison casserole is a favourite in our household during the season and has been much enjoyed at several dinner parties. Check the cooker often during the last few hours and switch off the heat once the venison is lovely and tender.


    Hampshire, England, UK
    36 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1 large onion, chopped
    • 110g streaky bacon, chopped
    • 750g venison haunch or saddle, diced
    • 110g plain flour
    • 2 small parsnips, chopped
    • 2 carrots, peeled and sliced
    • 3 tablespoons olive oil
    • 300g mushrooms, sliced
    • 2 large potatoes, peeled and finely diced
    • 1 apple - peeled, cored and chopped
    • 1 tablespoon cherry conserve
    • 300ml beef stock
    • 1/2 to 1 bottle red wine

    Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

    1. Preheat the slow cooker to Auto or Low setting.
    2. In a frying pan, melt the butter and add the onion. Cook and stir for 5 minutes until soft then add the bacon. Toss the venison in the flour then add to the casserole dish. Brown on all sides then transfer to the slow cooker and add the remaining ingredients, starting with 1/2 a bottle of wine and using more if needed as time goes on.
    3. Cover and cook for 7 to 8 hours or until the venison is tender. Serve in warmed bowls.


    As all slow cookers are a little different, check the dish every hour or so after the first 5 hours to ensure that the venison is cooking well and becoming tender. Do not overcook, and remove once the venison easily breaks apart with a fork.

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