Gamekeeper’s Casserole

This lovely rich casserole serves 6 people.



  • 2lbs cubed venison .

  • 4 bay leaves. ½ pt red wine.

  • Shredded basil.

Marinade the venison for 24 hours.


  • 8 oz shallots.

  • Large carrot, chopped.

  • Chopped celery.

  • 3 large chopped tomatoes.

  • 2 tablespoons redcurrant jelly.

  • 1 tablespoon tomato puree.

  • 2 crushed cloves garlic.

  • 1 teaspoon crushed black pepper.

  • 4 oz mushrooms.

Courtesy of I. Sykes.


  1. Place marinade in a large pot and heat for a few minutes before adding the garlic, carrot onion, mushrooms and celery.

  2. Stir for a few minutes.

  3. Add the tomatoes, tomato puree, crushed pepper and redcurrant jelly and bring to the boil.

  4. Simmer for around 1½ hours stirring occasionally.

  5. If you want to thicken the casserole, mix 2oz cornflour with a little water and a little of the gravy from the pot.

  6. Gradually stir the mix into the pot and simmer for a couple of minutes.

  7. Just before serving add a little chopped parsley.