The Best Mary Berry Venison Casserole Recipe 🦌
Warm up your winter with the rich and hearty comfort of Mary Berry's Venison Casserole 🍲
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at britishrecipesbook.co.uk.
Ingredients
- Venison: 1 kg, cut into chunks
- Olive Oil: 2 tbsp
- Butter: 25g
- Onions: 2 large, finely chopped
- Garlic: 2 cloves, minced
- Bacon: 100g, diced
- Mushrooms: 200g, quartered
- Red Wine: 250 ml
- Water: 250 ml
- Stock Cubes: 2 (beef or venison)
- Redcurrant Marmalade: 2 tbsp
- Seasoning: Salt and freshly ground black pepper, to taste
- Cornstarch: 2 tbsp, mixed with water (for thickening)
- Garnishes: Fresh rosemary or thyme sprigs, and redcurrants
- Sides: New potatoes and wilted spinach
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