Venison with Cranberries

Full of flavour, yet low in saturated fat, venison makes a healthy alternative to beef for a casserole. Make sure you use venison shoulder or haunch for this dish, rather than an expensive prime cut; the long-slow cooking will tenderise the meat and bring out its flavour.

Serves 2

225 g/8 oz boneless casserole venison
150 ml/¼ pint/2/3 cup red wine
30 ml/2 tbsp cranberry sauce
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
2.5 ml/½ tsp dried thyme or mixed herbs
1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
150 ml/¼ pint/2/3 cup very hot (not boiling) beef stock
1 rasher (slice) of back bacon
2 carrots, halved lengthways and cut into 2.5 cm/1 in chunks, or 175 g/6 oz frozen baby carrots
Salt and freshly ground black pepper


  1. Cut the venison into 4 cm/1½ in cubes. Place in a bowl and pour the wine over. Add the cranberry sauce, garlic and herbs and leave to marinate for a few minutes while measuring and preparing the rest of the ingredients.
  2. Put the onion in the ceramic cooking pot. Pour in the stock, cover with the lid and switch on the slow cooker to Low.
  3. Cut the rind and fat off the bacon, then snip the bacon into small pieces with kitchen scissors. Add to the pot with the venison and marinade and the carrots. Season with salt and pepper.
  4. Cover and cook for 4-6 hours or until the meat is very tender and the vegetables are cooked. Spoon half the casserole into a bowl or freezer container and allow to cool. Serve the remainder at once with creamy mashed potato and a green vegetable.


Second serving
Either cover the cooled casserole and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow to defrost in the fridge overnight. To serve, heat gently in a saucepan, bubbling for a few minutes to ensure that the venison is piping hot.


Cook's tips
Beef stewing steak may be used instead of venison, if you prefer, and redcurrant jelly (clear conserve) rather than cranberry sauce.
Let the venison marinate at room temperature for 30 minutes before cooking if you have time (or for up to 12 hours in the fridge, if you prefer). This not only allows the flavour to penetrate the meat but also helps to tenderise it.