Venison Casserole (Serves 2)


“Deck the halls with boughs of holly, Fa-la-la-la-la, la-la-la-la
‘Tis the season to be jolly, Fa-la-la-la-la, la-la-la-la”

The venison casserole is a traditional festive dish and is especially suited to New Year’s Eve celebrations. It is equally delicious on late evenings, the snow falling outside, in the comfort of your apartment, a glass of red wine firmly in hand.

Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries

SKU: C-XVEC-2 Requirements:Microwave Friendly


Venison (33%), Merlot Red Wine (20%) [Sulphites], Mushrooms (11%), Water, Onions, Chestnuts (5%), Redcurrant Jelly, Roast Beef Stock, Cranberries (2%), Rapeseed Oil, Wheat Flour, Celery, Butter [Milk], Garlic, Tomato Puree, Salt, Thyme, Rosemary, Juniper Berries, Bay Leaf, Cinnamon, Ground Ginger [Sulphites], Cloves.

Roast Beef Stock contains: Cured Beef (Cooked Beef, Salt, Preservatives: Sodium Nitrite), Salt, Maltodextrin, Natural Flavouring, Sunflower Oil, Sugar, Lemon Juice (from Concentrate), Onion Powder, Black Pepper. Wheat Flour contains: Wheat Flour, Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1). Redcurrant Jelly contains: Sugar, Water, Redcurrant Juice Concentrate (7%), Gelling Agent (Pectin), Dextrose. Merlot Red Wine contains: Merlot, Preservative: Sulphur Dioxide. Sweetened Dried Cranberries contain: Cranberries, Sugar, Sunflower Oil.

Cooking Instructions


Preheat oven. Remove sleeve, pierce film. Place onto a baking tray and cook in the top of the oven.

Fan 170°C, Electric 190°C, Gas Mark 5.
40 mins
Allow to rest for 2 mins before serving.

Remove sleeve, pierce film. Cook on full power.
6 mins > stir & re-cover > 5 mins
Allow to rest for 2 mins before serving.

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 25 mins.

Whilst every effort has been made to remove any traces of shot and bone, some may remain. Steam may be released when removing film lid.