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  • Venison Casserole Recipe by Sarah Merchant

    A delicious Venison Casserole Recipe with Dumplings by one of our Facebook competition entrants. Try it for yourself today.

    Feeds 8-10

    Venison Casserole Recipe by Sarah Merchant

    You can purchase our venison here


    1/2 bottle red wine (use something dry and fruity, doesn’t have to be expensive, mine wasn’t!)
    2 tbsp Worcestershire sauce
    3-4 bay leaves
    1/2 tbsp juniper berries, crushed (I give them a little bash in the pestle & mortar)
    Herbs if you have them (a little rosemary, or some thyme) … a sprinkle of dried mixed herbs if not
    2 onions, sliced or chopped
    3-4 cloves of garlic, crushed
    2 lbs venison (stewing or braising type meat)
    A little smoked bacon if you have any
    Beef stock (to cover)
    Plain flour

    For the dumplings

    4 oz self-raising flour
    2 oz suet (I used beef, could use veggie)
    1 tsp wholegrain mustard (optional) … you could add herbs, also, parsley is good.


    1. Coat meat in a little plain flour and brown in a pan
    2. Add all other ingredients and give a good stir, ensuring it was covered with liquid. Cook until tender/falling apart.
    3. About 30 mins before you want to eat, add dumplings: mix all the dumpling ingredients together with a little water and shape into 6-8 dumplings. Pop on top of the casserole until cooked, light, and fluffy.
    4. Serve with seasonal veg.