Venison Casserole



  • 1kg Venison (cut into 2cm cubes)
  • 2 Large Onions (sliced/diced)
  • 600ml Beef Stock
  • 2 tbsp Dried Juniper Berries (cut into pieces) (optional)
  • 2-3 Bay Leaves
  • 1 Pig Trotter OR 8 Bacon Rashers
  • 3-4 Carrots
  • 2 tbsp Tomato Paste
  • 1 can Guinness
  • Olive Oil
  • Boiled Water (to cover)


  1. Fry the onion in olive oil until soft and then remove from pan.
  2. Fry the carrots until starting to brown. Remove.
  3. Fry the venison quickly until brown then remove.
  4. Fry off the bacon or pig trotter and remove.
  5. In the oil that remains (add more if there is none left), add the tomato paste and stir until it smells sweet.
  6. Add back everything that has been cooked so far, plus the bay leaves, juniper berries and the can of Guinness.
  7. Stir for a moment to amalgamate then add the beef stock and enough hot water to cover.
  8. Bring to the boil, then reduce heat and simmer with lid on for two hours.
  9. Leave the lid off for the last hour or so, checking that it does not burn or go dry.
  10. Remove the pig trotter before it disintegrates. If necessary, thicken with a little flour and water 10 mins before serving.
  11. Serve with mashed potato and cooked peas.
  12. (Hint: leave the bay leaves in any leftovers to add flavour while it cools and is recooked.) Serves 4-6