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Venison Casserole recipe

Venison Casserole recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Game

This casserole is perfect for dinner parties served with a creamy mash and green beans.

140 people made this

IngredientsServes: 6

  • 1kg (2 1/4 lb) cubed venison
  • 500ml (17 fl oz) red wine
  • 1 small handful juniper berries
  • 1 dessertspoon peppercorns
  • 2 bay leaves
  • 1 to 2 tablespoons vegetable oil
  • 4 medium onions, sliced
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 medium carrots, sliced

MethodPrep:20min ›Cook:4hr ›Ready in:4hr20min

  1. Place the venison, red wine, juniper berries, peppercorns and bay leaves in a large bowl. Leave in the refrigerator to marinate for several hours, preferably overnight.
  2. Heat 1 tablespoon of vegetable oil in a large ovenproof casserole and sauté onion until translucent.
  3. Meanwhile, remove venison from the marinade, retaining the marinade for later use. Pat the meat dry with kitchen paper. Mix together the flour, salt and pepper and coat venison with the mixture.
  4. Preheat oven to 140 C / Gas mark 1.
  5. Remove onions from the casserole. Add the venison to the casserole and brown in small batches (about 6 cubes at a time). Add more oil or a knob of butter if necessary. Once meat is browned, return all of the meat and onions back to the casserole and add the chopped carrots. Pour the reserved marinade over the meat and vegetables.
  6. Put the lid on the casserole and cook in the preheated oven for 3 to 4 hours. The casserole is ready when the meat is tender and falls apart with a fork.


Don't fancy venison? Try this with diced beef and use beef dripping instead of the vegetable oil.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

I made this casserole yesterday. Used my slow cooker. It was so easy to make and tasted divine. I will definitely make it again, it would be a great main course for a dinner party.-14 Mar 2011

I removed the peppercorns and juniper berries from the marinade before adding it to the casserole. I think you'd crack a tooth on them otherwise-11 Dec 2011

I did this for New Year's Eve supper for friends. Gorgeous, and everyone had seconds! I added guinea fowl and pheasant, boned by husband. Just have to ensure not to overcook.-15 Jan 2012

  • 2 pounds venison, cut into cubes
  • ¾ cup full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)
  • 2 tablespoons olive oil
  • 1 ½ teaspoons seasoned salt
  • 1 teaspoon allspice berries
  • 4 cloves pickled garlic
  • 1 tablespoon olive oil
  • 4 red onions, chopped
  • 1 cup beluga lentils, soaked in water
  • 8 ounces pearl onions, peeled
  • 1 ½ cups chopped carrots

Place the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate.

Preheat the oven to 325 degrees F (165 degrees C).

Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils.

Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid.

Bake in the preheated oven until the venison is very tender, about 1 hour.

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Venison Tater Tot Casserole Recipe

The one-pan meal rules over all others when it comes to quick and easy chow. One version stands out and reigns supreme here in Minnesota, and that’s the good ‘ol hotdish. Is this tater-tot-topped wonder as Midwestern as bumping into someone and them apologizing? You betcha.

Tater tot hotdish is one of those concoctions that lends itself to whatever flavors you desire. I’ve seen taco tater tot, cheeseburger tater tot, sloppy Joe tater tot, breakfast tater tot, and countless others. For this rendition, we’re sticking close to the canned-good classic. The creamy, cheesy taste is kicked up a notch with the addition of venison, jalapeño, bacon, and a creamy homemade wild mushroom gravy in lieu of the traditional cream-of-something soup.


  • 1kg (2lb 4oz) stewing venison
  • 3tbsp seasoned flour
  • 2tbsp oil
  • 25g (1oz) butter
  • 1 large onion, roughly chopped
  • 2 sticks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 100ml (4fl oz) light red wine
  • 500ml (18fl oz) beef stock
  • 4 or 5 sprigs fresh thyme
  • 1 sprig rosemary
  • 35g (1¼oz) dried cranberries
  • 1tbsp redcurrant jelly
  • 400g (14oz) baby chestnut mushrooms
  • 200g (7oz) girolles (wild mushrooms) or chestnut mushrooms, halved


For the casserole, place the venison into a bowl with the red wine, port, thyme, garlic, bay leaf, peppercorns and juniper berries, stir well then leave to marinate in the fridge overnight.

Preheat the oven to 140C/275F/Gas 1.Remove the venison from the bowl, reserving the marinade, and dry with kitchen paper.

Heat a heavy-based ovenproof casserole pan until hot, add the oil then the venison and brown the meat on all sides over a high heat. Remove the meat from the pan and set aside.

Add the bacon and vegetables to the pan, along with a pinch of salt, and cook until the vegetables are lightly browned.

Add the reserved marinade, cook until it has reduced by two-thirds then place the venison back in the pan, add the stock and bring to a simmer.

Cut a piece of greaseproof paper to the same size as the top of the pan and place on top of the casserole.

Place the pan in the oven and cook for 2-3 hours until the meat is tender. Allow the casserole to cool, then remove the venison shanks and set them aside.

Sieve the cooking juices then return them to the pan and reduce by at least a half or until the sauce is rich and dark. Set the pan aside until ready to finish.

For the roasted vegetables, turn the oven up to 170C/325F/Gas 3.

Wrap the squash and beetroot in a foil parcel with the salt, thyme, garlic and vinaigrette and a couple of tablespoons of water. Place on a baking tray in the oven and bake for 30-40 minutes until tender.

Meanwhile, cut the pears in half, remove the cores and season with salt and freshly ground black pepper.

In a large pan, warm half the butter and then add the pears cut side down. Allow the butter to get very hot and turn a light brown colour, then turn the heat down and cook gently for 8-10 minutes until the pears are tender.

Add the chicken stock, let it bubble then remove the pears from the pan and set aside in a warm place.

Blanch the parsnips in boiling water then transfer them to the same pan you used to cook the pears and add the remaining butter. Cook gently until the parsnips are tender and golden-brown.

To finish the casserole, return the venison shanks to the pan, add the chestnuts and gently warm through.

Serve the casserole on warmed plates with the squash, beetroot, pears and parsnips alongside.

Slow Cooker Venison Stew Tools


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Here are some of the items you will need to make this recipe.

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    So, are you ready to find out just how simple it is to how to make deer stew in your crockpot? Gather up your ingredients and I will show you&hellip&hellip

    Venison Pepper Stuffing Casserole

    Prep Time: 5 MinutesYield: 10 Squares
    Cook Time: 50 MinutesServing Size: 1 Square
    Total Time: 55 MinutesCalories Per Serving: 403


    • 2 lbs venison, ground
    • 12 oz of Libby’s Corned Beef
    • 3 large green bell peppers – diced
    • 1 large onion – diced
    • 1 cup of white rice (3 cups cooked)
    • 4 cups of water
    • 45 Ritz Crackers (abt. 1 1/2 role) – crumbled fine
    • 1/2 cup of butter
    • 1/2 tsp. of olive oil for frying
    • Mozzarella cheese (optional)


    1. You will need to do several things all at one time. Take a deep breath. Are you ready?
    2. First, dice the green bell peppers and onions and set them aside for later use. Add a dash of olive oil to a large frying pan. Add the ground deer burger, a dash of salt and black pepper, and fry over medium-high heat breaking it up as it fries.
    3. Start cooking the rice while the meat is frying. Add 1 cup of rice to a medium-sized kettle and add 4 cups of water and a dash of salt. Cook the rice on medium-high heat for about 20 minutes or until it is tender.
    4. Usually, the rice doesn’t need to be drained, but if you have too much water, drain it. You don’t want it dry, but you don’t want it soaking wet either.
    5. Once the deer meat is lightly done, add the green peppers and onions. Fry until the burger is completely done and the peppers and onions are somewhat transparent. Once it’s done, drain any excess fat.
    6. In a large bowl, mix together corned beef, deer burger mixture, and rice. Mix this well.
    7. Then crumble one pack of Ritz crackers and add half of a pack to the mixture. Stir gently and then add the other half of the pack and stir again.
    8. Preheat the oven to 350 and place the mixture into a 9″ x 13″ casserole dish. Press the mixture down so that it will form together.
    9. Top with 1/2 pack of crumbled Ritz crackers and add tiny slices of butter all over the top. Then sprinkle it with mozzarella cheese (optional).
    10. Bake the pepper stuffing for 30 minutes, or if you topped it with cheese bake it until the cheese is melted well and very lightly browned.

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    The good, the bad, and the delicious…

    • The Venison Pepper Stuffing Casserole is low in sugars and high in protein, vitamin C, and iron.
    • It’s also unfortunately very high in calories, fat, cholesterol, and sodium.

    See tips below for making this a more diet-friendly recipe.

    These facts do not include the optional mozzarella cheese.


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