Rolled Venison Casserole

Rolled Venison Casserole served in a metal cassrole dish on a wooden background
  • 4 servings
  • Cook 1 hour, 15 minutes to prepare
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  • 1 tbsp olive oil
  • 70g bacon lardons
  • 1kg rolled venison haunch
  • 1 medium onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1 bay leaf
  • Few sprigs fresh thyme
  • 200g flat mushrooms, sliced thickly
  • 2 tbsp plain flour
  • 200ml red wine
  • 300ml beef stock
  • 2tbsp redcurrant jelly


1 Pre-heat the oven to 180ºC/fan 160ºC/gas mark 4. Heat the olive oil in an ovenproof sauté pan or roasting tin and cook the bacon lardons for a few minutes until they are golden. Remove from the pan with a slotted spoon and then add the venison haunch and brown all over in the hot oil. Set aside.

2 Add the onion, celery, carrot, bay leaf and thyme to the pan and cook for about 5 minutes until they begin to soften. Add the mushrooms and cook for a further 3 minutes. Return the bacon lardons to the vegetables and then add the flour and cook for just a minute. Stirring all the time add the wine and stock then stir in the redcurrant jelly.

3 Return the venison to the dish and roast for 45 – 50 minutes until the sauce is thickened and reduced.