Venison Casserole

A winter favourite based on a French classic

This recipe is a rich, savoury, meat-and-vegetable dish that is reminiscent of French ragoût from the late 1600s. Using wafer-thin slices of game meat, it comes together in less than 30 minutes, making it your new favourite for quick-and-easy, oh-so-satisfying, and warming winter dinners.

The origins of ragoût

Ragoût is a rich stew which is created by slow-cooking meat and vegetables on a low heat. The name dates to the late 1600s and is derived from the Old French ‘ragoûter’ meaning ‘to awaken the appetite’. Legend has it that French soldiers carried the dish and the word to Italy where, over the course of a few hundred years, it morphed into ragù—an Italian meat-based sauce to eat with pasta, of which Bolognese is perhaps the most famous example.

Marvellous serving tips

This hearty dish goes well with an equally hearty serving of boiled or mashed potatoes. Steamed rice is also a great alternative, especially good for soaking up all the juicy, gravy goodness. Sprinkle a touch of chopped fresh parsley on top for colour and a fresh bite.

The perfect dish to feed a crowd

Like all casseroles, venison is perfect for batch cooking, especially when inexpensive root vegetables such as carrots, parsnips, and potatoes are added to the mix. This recipe also stands up to freezing, so you can either cook a large batch ahead of time to feed your guests or freeze any leftovers. Simply defrost and heat through.

Tips on recipe variations

In addition to venison, this casserole is equally delicious made with beef, pork, lamb, lentils, haricots, or other types of legumes. For the same cooking time, choose a cut that can be sliced as thinly as the venison in this recipe. Alternatively, transform it into a low-and-slow stew by swapping the venison for a lean and somewhat tough cut of meat, and choosing vegetables that can stand up to prolonged cooking like beans, parsnips, carrots, and potatoes.