Delia Smith Venison Casserole​ Recipe

This rich and luxurious Delia Smith Venison Casserole is made with tender cubes of venison shoulder, smoky pancetta, sweet chestnuts, and earthy wild mushrooms. The recipe creates a dark, glossy, and incredibly flavorful dish where the meat is braised slowly in a generous amount of Madeira wine. It is the ultimate festive winter warmer, perfect for a special dinner party or a cozy Sunday meal.

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Delia Smith Venison Casserole Ingredients

• 2 lb (900g) shoulder of venison, cut into 1-inch cubes
• 8 oz (225g) bacon lardons or cubed pancetta
• 2 medium onions, sliced
• 2 cloves garlic, sliced
• 6 oz (175g) fresh chestnut mushrooms (halved if large)
• ¾ oz (20g) dried porcini mushrooms
• 7 oz (200g) whole cooked chestnuts (vacuum packed or canned)
• 1 pint (570ml) rich Madeira wine
• 1 rounded tbsp plain flour
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly milled black pepper

How To Make Delia Smith Venison Casserole

1. Prepare the mushrooms: Rinse the dried porcini mushrooms thoroughly under cold running water to remove any grit. Break any large pieces into smaller bits and set them aside.
2. Sauté the aromatics: Heat 1 tablespoon of olive oil in a large, flameproof casserole dish over high heat. Add the sliced onions and cook for about 6 minutes until they are dark and caramelized at the edges. Add the garlic, cook for 1 more minute, then remove onions and garlic to a plate.
3. Brown the pancetta: Add the bacon lardons (or pancetta) to the hot pot. Toss them in the hot fat until they turn golden and crisp. Remove them with a slotted spoon and add them to the plate with the onions.
4. Sear the venison: Add the remaining oil to the pot. Keep the heat high and brown the venison cubes in small batches. Do not overcrowd the pan, or the meat will steam instead of sear. Remove the browned meat to the plate as you go.
5. Start the sauce: Add the fresh mushrooms to the empty pot and toss them in the hot juices for a minute. Return all the meat, onions, and bacon back into the pot. Stir in the flour until it has soaked up the juices.
6. Simmer and braise: Gradually pour in the Madeira wine, stirring constantly to prevent lumps. Add the thyme, bay leaves, chestnuts, and the rinsed porcini mushrooms. Season well with salt and pepper.
7. Bake: Bring the liquid to a gentle simmer. Cover the pot with a tight-fitting lid and place it in the oven. Bake at 275°F (140°C) for 2 ½ hours. The meat should be meltingly tender and the sauce dark and rich.

Recipe Tips

• Soak Up the Sauce: The flour is added directly to the sautéed ingredients rather than making a separate roux. Ensure you stir it well so it coats the meat and absorbs the fat before adding the liquid; this guarantees a glossy, lump-free sauce.
• Don’t Skip the Porcini: Dried porcini mushrooms are a flavor bomb. Even though the quantity looks small (20g), they add a deep, savory “umami” punch that defines the character of this casserole.
• Using Madeira: Madeira is a fortified wine that is sweeter and stronger than regular red wine. If you cannot find it, you can substitute it with a mixture of dry sherry and ruby port, but Madeira gives the most authentic Delia flavor.
• Make it Ahead: Like most game casseroles, this tastes even better the next day. The flavors of the chestnuts, wine, and herbs have more time to meld together.

What To Serve Delia Smith Venison Casserole

• This casserole is incredibly rich, so it needs a simple, starchy side to absorb the decadent Madeira sauce. A pile of creamy mashed potatoes is the classic choice.
• For vegetables, the sweetness of the dish pairs beautifully with braised red cabbage with apple, or simple steamed greens like tenderstem broccoli or kale. A crusty baguette is also excellent for mopping up every last drop of the gravy.

How To Store Delia Smith Venison Casserole Leftovers

• Refrigerate: Allow the casserole to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in a low oven.
• Freeze: This dish freezes exceptionally well. Place the cooled casserole in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. You may need to add a splash of water if the sauce has become too thick.

Delia Smith Venison Casserole Nutrition Facts

Serving Size: 1 portion

• Calories: 480 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 110mg
• Sodium: 450mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 35g

Frequently Asked Questions

• Can I use beef instead of venison? Yes, you can use braising steak or beef shin. However, venison is much leaner and has a distinct gamey flavor that pairs specifically well with the sweetness of the chestnuts and Madeira.
• What if I can’t find fresh chestnuts? This recipe actually works best with the vacuum-packed, pre-cooked whole chestnuts found in the baking or vegetable aisle. You do not need to roast and peel fresh chestnuts yourself.
• Is the alcohol content high? The recipe uses a pint of Madeira, which is significant. While much of the alcohol cooks off during the 2.5-hour braise, leaving behind the flavor, it is not alcohol-free. For a non-alcoholic version, replace the wine with high-quality beef stock and a splash of balsamic vinegar, though the taste will be quite different.

Try More Recipes:

• Delia Smith Yorkshire Pudding​ Recipe
• Delia Smith Steak and Ale Pie Recipe
• Delia Smith Spaghetti Carbonara​ Recipe