Venison Casserole

17 110 635
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 35 min 4
Venison Casserole
Health Rating


3 tbsp All-purpose white flour
3 ml Allspice, ground
1 leaf Bay leaf
4 cup Beef broth (stock)
2 tbsp Brandy, alcohol
100 gm Butter, salted
2 clove Cloves
1 kg Game meat, deer (venison), raw (cut into large cubes)
1 clove(s) Garlic
4 berries Juniper berries
1 1/2 tsp Lemon peel (zest) (grated)
1 1/2 tbsp Parsley, fresh (finely chopped)
85 gm Prosciutto
80 ml Red wine
80 ml Red wine vinegar
1 sprig Rosemary, fresh
1 large Yellow onion


Strip the leave off the rosemary and chop them finely with the onion, garlic and prosciutto. Heat half the butter in a large heavy saucepan with a lid.

Add chopped mixture and soften over moderately low heat for 5 minutes. Season with pepper. Increase the heat, add the venison and cook for 10 minutes, or until brown on all sides.

Put the stock in another saucepan and bring to a boil, then reduce the heat and keep at a low simmer.

Increase the heat under the venison, add the vinegar and cook until the liquid becomes thick and syrupy. Pour in red wine. When that becomes syrupy, stir in half of the simmering stock.

Add the cloves, juniper berries, allspice and bay leaf and simmer for 1 hour, covered, stirring occasionally and adding hot water, if necessary, to maintain the liquid level.

Meanwhile, melt remaining butter in a saucepan. Stir in the flour and cook over moderately low heat for 1 minute. Slowly stir in the remaining stock and cook until the sauce thickens slightly.

Stir sauce into the venison casserole, then add the brandy (or Marsala). Uncover pan and simmer for a further 20 minutes. Taste for salt and pepper.

Combine the lemon zest and parsley and sprinkle over the top before serving.

Nutrition Facts

Per Portion

Calories 635
Calories from fat 279
Calories from saturated fat 152
Total Fat 31 g
Saturated Fat 16.9 g
Trans Fat 1.2 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 8.7 g
Cholesterol 283 mg
Sodium 1475 mg
Potassium 1185 mg
Total Carbohydrate 13.4 g
Dietary Fiber 1.6 g
Sugars 1.8 g
Protein 67 g

Dietary servings

Per Portion

Grain 0.3
Meat 3.6
Vegetables 0.5

Energy sources