Katering Allsorts Venison Casserole

Millbank Venison Recipes

Katering Allsorts

How the recipe was developed:

Katering Allsorts Venison Casserole is a recipe used by an award winning local cook, Kate Nutt from Katering Allsorts. Kate is notorious for winning all the cooking and baking classes in our local show with her time proven and tested recipes.

Difficulty Level:


Type of dish:



1kg shoulder venison, cut into large dice
Two large carrots
Two onions
Three celery sticks
5 tablespoons of plain flour
300 mils of red wine
Three males300 mils beef stock
Two sprigs of time
2 tablespoons of redcurrant jelly
Salt and pepper

Preparation Method:

Preheat the oven to 170°C or 150ºC for a fan oven
Friy veg in oil and butter in a casserole dish and set aside
Toss the venison in seasoned flour and fry on a high heat in batches until browned and set aside
Add red currant jelly and wine to the pan and bring to the boil for a few minutes
Add the meat, veg and stock and bring back to the boil
Season, cover and transfer to the oven for about 1.5 hours

Hints and Tips:

Katering Allsorts Venison casserole (serves 6 to 8)
After 30th April the fallow venison season is closed so we only sell wild roe venison when it is available, therefore it may take us a couple of weeks to forfill your order during the summer months.
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