The Hampstead Butcher & Providore

Venison & Red Wine Casserole

Posted Monday 2nd January 2017

Serves 4


  • 1kg Venison Diced
  • 150g Shallots - chopped
  • 3 each Garlic cloves - crushed
  • 40g Butter – unsalted
  • 40g Plain Flour
  • 25ml Olive oil
  • 10g Fresh Sage (chopped) or 2g Dried Sage
  • 250ml Stock – Beef stock is good
  • 375ml Red Wine (use our Alianza Merlot)
  • 150g Button Mushrooms – cleaned & cut as required


1. Heat the oil & butter in a large pan, cook the venison and crushed garlic for 6-7 minutes until lightly browning.

2. Add the chopped shallots and cook 1 minute more.

3. Add wine, reduce to a third of its original volume, stir in the flour then add the stock, stirring in well, then the sage. Bring to the boil and cover with a sheet of baking paper touching the liquid.

4. Cook in the oven (180oC) for 1 hour (check after 45 minutes).

5. Remove from the oven, carefully remove the baking paper, stir well, add the mushrooms and return to the oven for 45 – 60 minutes, until tender. Season to taste.

Great served with creamy parsnip mash (half potato and half parsnip, cream, butter and seasoning) or Brussel top mash (normal creamy mash with Brussel top leaves (cooked gently in a little butter and milled pepper) mixed in at the end.



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