Belton venison casserole

Main courses

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 2 hours
Belton venison casserole with red wine and mushrooms

Belton venison casserole with red wine and mushrooms


  • 1 tbsp olive oil
  • knob of butter
  • 500g diced Belton venison
  • 3 thick rashers smoked bacon
  • 1 large white onion roughly chopped
  • 250g mushrooms
  • 350ml red wine
  • 1pt chicken stock
  • sprig of thyme or rosemary
  • seasoning



  1. Remove venison from the fridge.
  2. Preheat oven to 150C/300F/Gas Mark 2.
  3. Heat olive oil and butter in a large heavy-bottomed casserole pan.
  4. Fry off onions until soft but avoid browning them.
  5. Add chopped bacon and venison and stir over medium heat until browned.
  6. If needed, use some stock to deglaze the pan before adding remaining ingredients.
  7. Bring to the boil, season as required before putting lid on the casserole and placing in the oven.
  8. Cook for at least 1.5hrs, checking occasionally during cooking.
  9. Thicken with cornflour if desired.