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Italian-spiced venison casserole

  • 4.67 Star
  • Timer Prep 30 min
    Cook 105 min
  • Chart 352.0 cal/
  • Chef hat Hard


Finely chop the onions. Crush the garlic cloves.


  1. 1 Soak the porcini mushrooms in 400ml boiling water for 20 minutes.
  2. 2 Drain, reserving the soaking liquor, then roughly chop and set aside.
  3. 3 Heat the oven to 140°C/120°C fan/gas 1.
  4. 4 Season the flour with salt and pepper, then toss the venison in the flour.
  5. 5 Heat 1 tbsp of the oil in a large flameproof casserole, add the venison and fry over a medium heat until browned all over.
  6. 6 Remove with a slotted spoon and set aside.
  7. 7 Add the onion, garlic and porcini mushrooms to the pan and cook for 3-4 minutes, until softened.
  8. 8 Stir in the spices and tomato purée and cook for 30 seconds.
  9. 9 Stir in the wine and reserved soaking liquor.
  10. 10 Return the venison to the pan and bring to a gentle simmer.
  11. 11 Cover, transfer to the oven and cook for 1½ hours.
  12. 12 Just before the time is up, heat the remaining oil in a small frying pan and add the chestnut mushrooms.
  13. 13 Fry for 5-6 minutes, turning occasionally until golden.
  14. 14 Stir the mushrooms into the casserole.
  15. 15 Good served with creamy mashed potatoes.

3 Reviews

  • Tracey

    Superb and really tasty, I didn't use the cloves. Definitely worth a try.

  • Sophie

    Rich and delicious

  • Matt

    Go easy on the cloves! Otherwise very tasty.