This Mary Berry Venison Casserole Easy Bake Recipe is exactly that kind of dinner—deeply savoury, comforting, and surprisingly simple once you understand the rhythm of it. You get tender venison chunks, root vegetables (carrots, parsnips), herbs like fresh thyme and bay leaves, and a glossy sauce built from a red wine reduction and stock. And because this is Mary Berry–style cooking, there’s usually a clever little touch (like redcurrant jelly) that makes it taste “finished” without being complicated
Mary Berry venison casserole recipe (what makes it special)
A classic British casserole can be “nice” even when it’s a bit bland. What pushes this into proper comfort food territory is the balance of bold, cosy flavours:
- Seasonal game meat flavour from venison, mellowed by time and moisture (think braising, not quick frying).
- A sweet-savoury edge (often redcurrant jelly), which rounds out the deeper taste of venison
- ource A sauce that turns into a rich gravy sauce instead of a watery broth—usually helped by flour or cornflour/cornstarch thickening
Also, this dish is friendly for real life: it’s a hearty family dinner, it reheats well, and it often tastes even better the next day.
Easy Venison Casserole Oven Bake Method
If you’ve ever wondered why people insist casseroles should go in the oven, here’s the simple truth: the oven gives you gentle, even heat from all sides. That’s ideal for slow braised meat because it keeps the simmer calm—no frantic bubbling that can tighten the meat and break the sauce.
This is the heart of an Easy venison casserole oven bake:
- Brown quickly on the hob for flavour (this is the Maillard reaction)
- Then cook covered in an oven baked casserole dish (like a Dutch oven) so everything turns tender and rich
Both competitor versions use an oven-bake approach at a low temperature (around 150°C) for about 90 minutes, then thicken the sauce near the end.
Venison casserole Mary Berry style Ingredients
Below is a practical, home-cook friendly list based on the common “Mary Berry style” approach (wine + stock + herbs + something slightly sweet), while keeping choices flexible.
Core ingredients (serves 6)
- 1–1.2 kg diced venison (see best cuts of venison for casserole below)
- 2 onions, chopped
- 3–4 garlic cloves, crushed
- 3 carrots, sliced
- 250–500 g mushrooms (chestnut mushrooms work well)
- Optional but excellent: smoked bacon (adds depth)
- 300–500 ml red wine (for Venison casserole with red wine)
- 500–700 ml stock (see beef stock alternative ideas later)
- 2 bay leaves + thyme (fresh or dried)
- 2–3 tbsp redcurrant jelly (that signature sweet lift
- Salt + black pepper
- Thickener: 2 tbsp flour or a cornflour slurry
Useful links for context (ingredients & techniques):
how to make Slow cooked venison casserole
A lot of people ask: Is venison tough in casserole? It can be—if you rush it.
Venison is lean, so it doesn’t have as much internal fat to keep it “forgiving.” However, in a casserole, you’re doing a low and slow cooking method with plenty of moisture. That’s how connective tissue softens and you get that “spoon-tender” result.
The big rules for tender venison
- Brown it (flavour first), but don’t “cook it through” on the hob
- Keep the braise gentle (tiny bubbles, not a rolling boil)
- Give it time—start checking at 90 minutes, but don’t be surprised if it needs 2 hours+ depending on the cut and cube size
If you want extra help, you can use marinating venison tips: a short soak in wine + herbs can soften flavour and improve tenderness (details later).
Mary Berry easy venison recipe (step-by-step )
This is the clear, “do-this-then-that” version—great for Venison casserole for beginners.
Step 1: Preheat and prep
- Heat oven to 150°C / 300°F (fan ovens often 140°C).
- Pat venison dry with kitchen paper (dry meat browns better).
- Season with salt and pepper.
Step 2: Brown the venison (don’t skip this)
In a heavy pot/Dutch oven, heat oil + a knob of butter. Brown venison in batches so it sears instead of steaming. This builds the backbone of flavour via the Maillard reaction.
Step 3: Build the base
Add onions, then garlic, then bacon (if using), then mushrooms and carrots. Stir until everything softens and smells sweet.
Step 4: Thicken “early” for a better sauce
Stir in flour (or save cornflour for later). Coating the veg/meat now helps avoid lumps and leads to a thickened savory sauce later.
Step 5: Add wine and reduce
Pour in red wine and let it bubble for a few minutes. This quick red wine reduction cooks off harshness and concentrates taste.
Step 6: Add stock + herbs + sweet touch
Add stock, bay leaves, thyme, and redcurrant jelly. Stir well. This sweet-savoury balance is shown in competitor versions and is key to the “Mary Berry” feel.
Step 7: Oven bake (covered)
Put the lid on. Bake 90 minutes, then check. Many home cooks continue another 30–60 minutes until truly tender.
Step 8: Finish the gravy
If you used flour, you may already be close. If it still looks thin, stir in a cornflour slurry (cornflour mixed with cold water) a little at a time until glossy. One competitor version thickens this way near the end
Step 9: Taste and serve
Adjust salt, pepper, and (if needed) a tiny spoon of jelly for balance.
Venison casserole in oven
People commonly search: What temperature to bake venison casserole and How long to cook venison in casserole.
Here’s the simple guidance:
- Low oven: 150°C / 300°F is a classic casserole temperature because it stays gentle
- Time: Start at 90 minutes, but cook until venison yields easily when pressed with a fork
Signs it needs longer (not “more heat”)
- The venison feels firm or squeaky when you bite it
- The sauce tastes good but the meat is chewy
- The cubes hold their shape too stubbornly
In that case, keep the oven low and add time. Turning up the heat often makes lean venison tighten and feel drier.
Hearty venison bake recipe
A Hearty venison bake recipe is at its best when the vegetables aren’t an afterthought. They should taste like they belong in the sauce.
Great add-ins (all linkable ideas):
- parsnips for sweetness
- celery for savoury backbone
- pearl onions (or small shallots) for little bursts of sweetness
- tomato purée for extra depth (just 1 tbsp)
What to serve with it (classic + easy)
- mashed potatoes (the ultimate sauce-catcher)
- crusty bread
- Yorkshire pudding if you want full British comfort
- buttered greens like green beans for freshness
This is the kind of warming winter meal that makes people linger at the table.
how to get that rich gravy venison stew casserole
sauce
A Venison stew casserole recipe lives or dies by its sauce. You want a deep colour, a meaty smell, and a spoon-coating texture.
Three ways to thicken (choose one)
- Flour early (classic): stir flour into the veg/meat before liquids
- Cornflour slurry late: mix cornflour with cold water, then stir in (great control0
- Reduce uncovered: lid off for the last 15–20 minutes so liquid evaporates naturally
Boost flavour without making it “fancy”
- a dash of Worcestershire sauce
- a teaspoon of mustard
- a square of very dark chocolate (optional, but it deepens the sauce)
One pot venison casserole
A One pot venison casserole is basically dinner insurance. It feels special, yet the washing-up stays reasonable.
Best pot
- A Dutch oven / lidded casserole pot (cast iron is ideal)
Why it matters
- it holds heat steadily (perfect for casserole cooking time and temperature)
- it browns well on the hob
- it moves straight into the oven
If you don’t have one, use a heavy frying pan for browning, then transfer to an oven baked casserole dish with a tight foil cover.
Traditional British venison casserole
A Traditional British venison casserole is part of a bigger “country kitchen” story—game season, root vegetables, and sauces built slowly. It’s rustic British cuisine in a bowl.
And honestly, that’s why it’s so satisfying: it doesn’t try to be light or trendy. It just tries to be good.
If you’re cooking for guests, this is a brilliant “relaxed impressive” main. You can make it ahead, then reheat while you’re actually spending time with people.
If you want Venison casserole without wine
You can still make a delicious casserole. Try:
- extra stock + 1–2 tsp balsamic vinegar
- or stock + a splash of pomegranate juice for fruity tang
You’ll still get a dark, cosy sauce—just different.
Venison and root vegetable casserole
A Venison and root vegetable casserole is where the dish becomes true winter comfort food. Root veg sweetens as it cooks, which balances venison’s deeper taste.
Try this mix:
- carrots + parsnips + pearl onions
- add celeriac if you like that earthy note
- keep pieces chunky so they don’t disappear
This is also the easiest way to stretch the casserole for a crowd without feeling like you’re “diluting” it.
Easy venison dinner recipe (make-ahead, freeze, and reheat like a pro)
This section answers the very real questions: Can you freeze venison casserole and Make ahead venison casserole.
Make-ahead
Cook it today, cool it, and reheat tomorrow. The flavour often improves overnight because the sauce and herbs settle together.
Storing
- Fridge: 3–4 days in an airtight container
- Freezer: 2–3 months (portion it for easier thawing)
Reheating
- Hob: gentle heat, stir now and then, add a splash of stock if thick
- Oven: covered, about 160°C until piping hot
Food safety note: reheat thoroughly (for general guidance, see UK Food Standards Agency reheating advice).
Frequently Asked Questions
1️⃣ How do you make Mary Berry Venison Casserole Easy Bake Recipe tender?
To make this venison casserole tender, cook it low and slow in the oven at around 160°C (320°F). Slow braising allows the venison chunks to soften while absorbing the rich gravy and herbs like thyme and bay leaves.
2️⃣ What is the best cut of venison for a casserole?
The best cuts for a venison casserole are shoulder, neck, or haunch. These tougher cuts become melt-in-the-mouth tender when slow cooked in a hearty oven-baked casserole.
3️⃣ Can I cook venison casserole in the oven instead of a slow cooker?
Yes, this easy bake method is designed for the oven. Baking the venison casserole covered for 2–2.5 hours creates deep flavor and a thick, savory sauce without needing a slow cooker.
4️⃣ Do you need to marinate venison before baking?
Marinating is optional but recommended. A red wine and herb marinade can enhance flavor and help tenderize the meat before preparing your Mary Berry style venison casserole.
5️⃣ What vegetables go well in venison casserole?
Classic root vegetables like carrots, parsnips, pearl onions, and mushrooms work beautifully. They add sweetness and balance the rich game flavor of the venison.
6️⃣ How long does venison casserole take to cook?
In the oven, it typically takes 2 to 2.5 hours at a low temperature. The key is slow cooking until the venison is fork-tender and the gravy thickens naturally.
7️⃣ Can you freeze venison casserole?
Yes, venison casserole freezes very well. Let it cool completely, store in an airtight container, and freeze for up to 3 months. Reheat gently for best texture.
8️⃣ Is venison casserole healthy?
Venison is naturally lean and high in protein. When combined with vegetables and slow baking, this casserole becomes a wholesome and satisfying family meal.
9️⃣ What herbs are best for venison casserole?
Thyme, rosemary, bay leaves, and parsley pair perfectly with venison. These herbs enhance the rustic, traditional British flavor profile.
🔟 How do you thicken venison casserole gravy?
You can thicken the gravy by simmering uncovered for the last 20–30 minutes or adding a small amount of flour or cornstarch slurry.
