This Wildberry and Chocolate Venison Casserole is a rich, hearty dish. Combining venison with the sweetness of wildberry jam and the deep flavours of dark chocolate creates a unique and delicious meal. A little chilli adds warmth, and the kumara gives it a twist on the usual potato. Serve with crusty bread and a dollop of sour cream for the ultimate comfort meal.
Ingredients
- 500 g diced venison (rump, silver skin removed)
- 1/2 cup cornflour for dusting
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 cup celery, chopped
- 1 large carrot, chopped
- 3/4 cup red wine
- 1 cup field mushrooms, chopped
- 1 large kumara, cubed
- 1 tbsp wildberry jam
- 4 squares dark chocolate (85%)
- 4 dashes Worcestershire sauce
- 1 tin whole tomatoes
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp chilli flakes (adjust to taste)
- 1 salt & pepper to taste
Instructions
- Prepare the Venison: Coat the diced venison in seasoned cornflour. Heat some oil in a casserole dish on the cooktop and brown the venison for a few minutes on all sides.
- Add Vegetables: Add the diced onion, minced garlic, chopped celery, and carrot to the venison. Fry for 5-10 minutes until soft.
- Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the dish to release any browned bits. Let the wine bubble and reduce slightly.
- Add Remaining Ingredients: Add the kumara, mushrooms, wildberry jam, dark chocolate, Worcestershire sauce, tomatoes, thyme, cumin, chilli flakes, and season with salt and pepper. Stir everything well to combine.
- Cook: Place the lid on the casserole dish and transfer it to a pre-heated oven at 140°C. Bake for 2 hours, stirring once or twice and checking the seasoning as needed.
- Serve: Serve hot with crusty bread and a dollop of sour cream. Enjoy!
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
