This easy but delicious venison casserole combines some great game flavours with some dark chocolate. It makes a perfect dish for the colder weather and in the run up to Christmas chocolate will give a festive edge . It is also a great recipe for celebrating British Game Week .

About British Game Week

Game meat is more popular than it has been for years it is increasingly featured on restaurant menus, in recipe books and on television, and is far more readily available. The week is a national celebration of these British, delicious and healthy foods and aims to encourages all of us to try cooking game recipes like this venison casserole at home.

Don’t forget game is not only delicious but it is also a healthy option being low in fat, high in nutrients. (its also inexpensive and extremely versatile). Game is a natural slow food, reared in the wild, living in wood and farmland habitat, roaming free and enjoying a natural life and diet.

This recipe is from “Taste of Game” one of the supporters of British Game Week

This venison casserole recipe will feed four people. Allow 20 mins for preperation and 2 hours for cooking

Ingredients for venison casserole

500 grams venison haunch diced from Morley Butchers
50 grams bacon lardons
2 tsp flour
6 tsp olive oil
3 banana shallots peeled and chopped
4 cloves garlic peeled and crushed
4 carrots peeled and cut in half
1 stick of celery finely chopped
3 flat mushrooms roughly chopped
1 tbsp thyme chopped
1 tbsp rosemary chopped
700 ml red wine
500 ml beef stock
30 grams good quality dark chocolate
40 grams butter
2 tbsp red currant jelly
salt and pepper

Cooking venison casserole

Pre-heat oven to 160c Gas mark 2. Pour half the olive oil into a oven proof dish, gently warm, add the bacon lardons, cook for 4 minutes and remove from the heat.

Put the diced venison and flour into a bowl and toss well; once coated shake off any excess flour, then place the oven proof dish back on the heat and brown the venison in the pan.

Add the rest of the oil, garlic, shallots and celery and cook for 1-2 minutes, then add the carrots, mushrooms and herbs; cook for 15 minutes, add the wine and bring to the boil

Add the beef stock, season with the salt and pepper, place the lid on the top and cook for 1 3/4 to 2 hours in the oven until the meat is tender.

Remove from the oven and strain the meat and vegetables using a sieve, keeping the liquid.

Put the liquid back in the pan and bring to the boil on the hob; whisk in the redcurrant jelly, butter and chocolate, then pour over the venison casserole and vegetables and stir well.