Charlecote Park's venison casserole

Enjoy a hearty casserole from Charlecote's own diced venison.

Main courses
Casserole of Charlecote Park venison
Make this tasty casserole with a pack of diced venison from our shop National Trust
  • Preparation time 25 minutes (prep. time)
  • Cooking time 2 hours (cooking time)
  • Serves 4


  • 1 pack Charlecote diced venison (approx 500g)
  • 25g (1oz) plain flour seasoned with a little ground black pepper
  • 4tbsp vegetable oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 300ml (10floz) beef stock
  • 150ml (5floz) red wine
  • 1tbsp Worcestershire sauce
  • 1tbsp redcurrant jelly
  • 2 bay leaves
  • Small bunch thyme sprigs (leaves stripped, or stems tied into a bunch as you prefer)


  1. Preheat oven to 150C/300F/Gas 2.
  2. Toss the venison in the seasoned flour.
  3. Heat 2tbsp oil in a frying pan and brown the meat on all sides (retaining the loose flour). Transfer venison to an ovenproof casserole.
  4. Fry the onion and carrots in remaining 2tbsp oil until lightly coloured and transfer to the casserole.
  5. Stir the remaining flour into the frying pan for a minute, remove from the heat and gradually stir in the stock and wine. Return to the heat and bring to the boil, stirring for a minute.
  6. Add the Worcestershire sauce and redcurrant jelly and pour over the venison and vegetables.
  7. Tuck in the herbs, cover and cook in the oven for 2 hours before serving with your favourite potatoes and veg.