Venison Casserole

Submitted by Nikki

Venison Casserole

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 500g casserole venison
  • 1/2 cup flour seasoned with 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika and 1tsp mixed herbs
  • Oil
  • 2 Tbsp tomato paste
  • 1 cup water (or red wine or beef stock)
  • Potato - 1 large
  • Kumara (sweet potato) - 1 large
  • Carrot - 1 large
  • Peas - 1 cup frozen
  • Could also use mushrooms, onions, beetroot, corn, celery, broccoli, cauli


  • Cut venison into chunks.
  • Blendflour, salt and pepper, paprika and herbs andthen coat venison in this and brown in oil in frying pan.
  • Place into slow cooker once browned.
  • Dice the potato, kumara and carrot.
  • Add rest of coating mix, tomato paste, water and vegetables except for any frozen vege.
  • First hour on high and then 3 hours on low.
  • Add frozen vege and broccoli if using approx 20 minutes before end of cooking.
  • Thicken prior to serving if required.

4 thoughts on “Venison Casserole”

  1. Made this last night and it was delicious! Added about an extra couple of cups of water to cover everything and it didn’t need any thickening. The sauce was amazing and I will definitely make again.

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