Venison and Chocolate Casserole

"Warming Hearty casserole, great with fresh bread. Proper good old fashioned comfort food."
photo by fendad photo by fendad
photo by fendad
Ready In:
2hrs 20mins




  • Turn on and heat the oven at 180C (360F Gas 4).
  • Fry the onions in a frying pan with a tablespoon of oil and the Worcestershire sauce until soft and translucent then set aside in your casserole dish.
  • Mix the flour, salt and pepper, garlic salt and sage in a bowl and coat the meat a few pieces at a time.
  • Gently fry the meat on a medium heat with some more olive oil till brown on each side. Do not “crowd” the pan (I usually only do 5 or 6 pieces of meat at a time).
  • Add the browned meat to the onions in your casserole dish and give it a good stir to mix the meat and onions up.
  • When you have floured and browned all the meat you will have a little of the seasoned flour left over, put this to one side as you will need it later.
  • Put the fry pan back on the heat and add to it the glass of port then turn down the heat so the port does not boil.
  • Once the port is warm add the redcurrant jelly and the chocolate and continue to heat gently until both are melted.
  • Put the stock cube and the left over flour in a jug and add the boiling water stirring until you have a smooth paste, then add this to the port and heat gently stirring until you have a rich smooth sauce.
  • Add your sauce to the casserole dish and mix well then cover with a lid and place in the oven on the middle shelf for 20 minutes.
  • Remove and stir then return to the oven turning the temperature down to 160.
  • Cook for around 1 ½ hours or until the meat is tender.
  • If the gravy/sauce needs thickening put a spoonful of corn flour in a jug and add a few spoonful’s of the sauce stirring to a paste then add to the casserole mixing well return to the oven for a few minutes and give it another stir before serving.
  • Serve with steamed veg and your choice of potatoes or crusty bread.

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