Venison casserole with quince compote recipe

  • Serves 4
  • 30 mins to prepare and 2 hrs 30 mins to cook
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Customer recipe by John Bowman
Added 76 months ago

Season the venison and toss in the flour. Heat 1 tablespoon of the butter with the oil in a large, deep saucepan or flameproof casserole (one with a lid) over a high heat. Add the meat, in batches, and brown well all over. Set aside on a plate.

Add the onions and peppers to the pan and fry briskly for 5 minutes. It's OK if they catch a little. Next, add the wine, tomato puree and bay leaf. Allow the liquid to come to the boil, then return the meat to the pan with the stock. Cover and simmer gently for at least 2-21/2 hours, until the meat is very tender. Check from time to time to make sure it isn't catching on the bottom of the pan or drying out. You can always add more stock if you need to. Season to taste.

Fold in the remaining tablespoon of butter and 2 tablespoons of the syrup from the quince compote (or the quince conserve, if using). Serve garnished with the compote fruit slices or fold the fruit into the casserole, if you prefer.


Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1kg Venison
  • 2 tbsp plain flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 red onions, quartered
  • 2 red peppers, deseeded and thickly sliced
  • 300ml red wine
  • 1 tbsp tomato puree
  • 1 bay leaf
  • 750ml chicken stock
  • 2 tbsp spiced quince compote or conserve

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