Christmas recipe from Real Food: seasonal venison casserole

Christmassy Casserole

Seasonal venison recipe for Christmas and New Year, from Real Food in the New Forest. 

Alternatively this can be cooked for you and delivered to your home or venue!

Ed note: We asked Fiona from Real Food to give us a good recipe for a venison casserole for a winter supper party, one which she'd also be happy to cook for you if you'd like her to. 

And this is what she came back with.

We cooked it last weekend, it's easy as long as you leave enough time to marinade the meat overnight beforehand. It has lots of vegetables as part of the recipe which makes it almost a one pot meal, however we served with a potato and celeriac mash and some mashed swede too, as well as sprouts and cabbage - we like our vetables!

If you're short of time but like the idea of serving this kind of meal at a party over the festive season just talk to Fiona. She's happy to cater and cook and deliver to your home or venue. 

venison casserole party

Over to Fiona to explain the recipe

You can use this for beef or venison, I would allow about 4 to 6oz of meat per person.

For 4 people

24 oz chuck diced beef or diced leg of venison

4 carrots diced

1 large onion diced

2.sticks of celery diced

Small pinch of whole peppercorns

4 cloves of garlic peeled

4 whole star anise

Handful of juniper berries squashed 

Half a bottle of red wine

Put all of the ingredients in a deep pan that you can put in the fridge, cover with cling film and leave overnight .

2 onions diced

2 sticks celery diced

4 carrots diced

1 large sweet potato

1 medium butternut squash diced

2 pints beef stock

Plain flour

Olive oil

Salt pepper

Tomato puree

Strain off the meat from the vegetables and wine mixture, pat dry with kitchen roll and set aside, discard the soaked veg and keep the wine.

Put the meat into a bowl and sprinkle with flour. Heat a shallow pan add olive oil and on a medium heat brown the meat in small amounts turn just the once, put into the pan you are using to cook the casserole, keep going till all the meat is browned. Because the meat has been marinaded it may take longer to brown.

Once the meat is all done add the rest of the new vegetables and allow them to cook for 5 minutes gathering up all the brown bits from the browning of the meat, this will add colour and flavour to the casserole, add more oil if needed . Now add roughly 4oz of flour to the vegetables and add the beef stock and wine from the marinade. Stir in half a tube of tomato puree season and pour into the meat. 

Add a lid and bring to the boil, turn down the heat and simmer for 2 hours or in the oven for the same amount of time on 170c. 

If you are cooking on the top of the oven stir every 20 minutes to stop it catching.

Serve with buttery mashed potatoes and some green vegetables and if you are feeling indulgent some Herby dumplings.


Real Food: any time, any place 

For more information about Real Food Catering, for deliveries and collections now and for a proposal and quotation for catering for a gathering of any kind which needs food - contact Fiona Hill on 07759 817288 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

Find out more about Real Food Catering here!



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