Our resident chef Vinnie, has another fantastic recipe, Venison and Mushroom Casserole. 

A simple, yet delicious dish using a more unusual cut of meat. Venison is slowly simmered with mushrooms, white wine and seasoning in a beef stock, to produce a dish that is meltingly tender and succulent.


  • 750g diced Venison. 
  • 50g butter, divided
  • 750 sliced chestnut or button mushrooms
  • 125ml dry white wine
  • 400ml beef stock
  • 1 bunch spring onions, chopped
  • 4 tablespoons finely chopped parsley
  • 1 chopped brown onion
  • 2 cloves of garlic
  1. Melt half of the butter in a large frying pan over medium-high heat. Sear the venison cubes until browned, then remove and set aside.
  2. Melt the remaining butter in an oven proof pan, then cook the mushrooms until they release their liquid. Stir in the white wine and simmer for 3 minutes.
  3. Stir in the beef broth, spring onions and venison, chopped brown onion, crushed garlic and season with parsley. 
  4. Bring to a simmer, then  cover and put into a pre-heated oven at 150, Gas 2 or bottom right AGA. until the  venison is tender, about 4 hours.
  5. Serve with a creamy garlic mash.

Chefs Tips

This can be cooked just as well by using a slow cooker.

For a true “one pot dish” add new potatoes after about 2hrs. 

If the juice’s are thin after the cooking process, return to the hob and reduce or add a small amount of mixed cornflour.

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