Wildberry and Chocolate Venison Casserole


  • 500g Chunky Diced Venison (I used rump)
  • Cornflour (or normal flour)
  • 1 Onion diced
  • 3 Garlic Cloves minced
  • 1/2 Cup Celery chunky cut
  • 1 Large carrot chunky cut
  • 3/4 cup Red Wine
  • 1 Cup Field Mushrooms chunky cut
  • 1 Large Kumara cut into cubes
  • 1 Tblsp Wild-berry Jam
  • 4 Squares Dark Chocolate (I used 85% organic)
  • 4 Splashes Worcestershire Sauce
  • 1 Tin Whole Tomatoes
  • 1 Tsp Dy Thyme
  • 1 Tsp Ground Cumin
  • 1 Tsp Chilli Flakes (less, or none, if you don’t like it hot)
  • Salt and Pepper

To make the Casserole:

  1. Heat some oil in your casserole dish on the cooktop
  2. Coat your diced venison in seasoned cornflour and fry until brown (remove silver skin from meat where possible)
  3. Add onion, garlic, celery, and carrot and fry for 5-10 minutes
  4. Add red wine and scrape the bottom of the pan as it bubbles
  5. Add Kumara, mushrooms, wildberry jam, dark chocolate, tomatoes, and Worcestershire sauce.
  6. Add Thyme, Cumin, Chilli and Salt & Pepper
  7. Mix well to completely combine ingredients
  8. Place lid on the casserole dish and move to a pre-heated oven
  9. Cook on bake at 140c for 2 hours. Give the stew one or two stirs throughout the cooking – check seasoning when you stir the dish.
  10. Serve with crusty bread and a drop of sour cream
Wildberry and Chocolate Venison Casserole
Venison Casserole

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