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Venison and Redcurrant Casserole


This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.













Trans-fat Free, Low Carb, Low Sodium


400 grams venison
200 grams beef chuck steak
1 large onions
roughly chopped
6 medium mushrooms
Thickly sliced
1 tablespoon all-purpose flour
50 grams red currants
1 ½ teaspoons currant jelly
1 teaspoon thyme
½ pint red wine
½ pint beef stock


This casserole is best cooked in a cast-iron casserole dish, which will transfer from stovetop to oven. Heat some olive oil and seal the meat over a medium heat, there is no need to have the oil smoking hot. Add onions to pan and sweat for about 5 minutes, add mushrooms and thyme and cook for a further couple of minutes. Add redcurrants, stock redcurrant jelly, and wine - bring to the boil and then return the meat. Cover the casserole and cook for 1 hour 45 minutes. Remove lid and taste to check how tender the meat is - different cuts of meat can vary considerably in their cooking times. The casserole will happily cook for a further hour or so.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 26243% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 37mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 63g
Vitamin A 0% Vitamin C 6%
Calcium 2% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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