Venison Casserole

Venison Casserole


October 18, 2014

  • Prep: 10 mins
  • Cook: 4 hrs
  • Yields: approx 4


500g casserole venison

1/2 cup flour seasoned with 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika and 1tsp mixed herbs


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


1Cut venison into chunks.

2Blendflour, salt and pepper, paprika and herbs andthen coat venison in this and brown in oil in frying pan.

3Place into slow cooker once browned.

4Dice the potato, kumara and carrot.

5Add rest of coating mix, tomato paste, water and vegetables except for any frozen vege.

6First hour on high and then 3 hours on low.

7Add frozen vege and broccoli if using approx 20 minutes before end of cooking.

8Thicken prior to serving if required.

Submitted by Nikki


4 Reviews


November 19, 2017

Made again thinking I had venison out of the freezer. It was chicken nibbles! It still was delicious.


August 15, 2017

Forgot stars.


August 15, 2017

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.

anda Firmin

July 17, 2016

Awesome Recipe 🙂 Kids and Family Loved it – Thanks SO MUCH

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