Slow-Braised Venison Casserole (Civet De Cerf)

Name: Slow-Braised Venison Casserole (Civet De Cerf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 pounds venison diced; 3 stalks celery chopped; 2 large carrots peeled and chopped; 1 onion large, peeled and finely chopped; 2 bay leaves; 2 sprigs rosemary OR thyme; 1 tablespoon unsalted butter; 3 tablespoons olive oil; 4 garlic cloves peeled and finely chopped; 3 tablespoons plain flour; 1 7/8 cups dry red wine; 5/8 cup beef stock

Servings: persons

1 1/8 pounds venison diced
3 stalks celery chopped
2 large carrots peeled and chopped
1 onion large, peeled and finely chopped
2 bay leaves
2 sprigs rosemary OR thyme
1 tablespoon unsalted butter
3 tablespoons olive oil
4 garlic cloves peeled and finely chopped
3 tablespoons plain flour
1 7/8 cups dry red wine
5/8 cup beef stock

1
Pre-heat the oven to 180C (360F).
2
In a large deep-bottomed oven-resistant pan, heat a tablespoon of oil and a little butter and fry the chopped celery, carrots and onion for 4-5min until nicely browned. Then add the chopped garlic and fry for another 1-2min. Set aside and cover to preserve heat.
3
Season the venison with salt and pepper to taste and put in plastic bag with the flour. Shake well so that all the venison chunks are covered in a thin layer of flour. Discard any remaining flour.
4
Add more oil and butter to the same pan as used for the vegetables and brown the meat on high heat, and set aside.
5
Get your beef stock hot and ready.
6
Add the wine to the same pan as previously used and bring to boil. Pour in beef stock and wait for it to boil again. Then toss in the meat and vegetables, the thyme/rosemary and the bay leaves
7
Cover the pan and place in the center of the oven for 90min.
8
Leave it to cool for 5min and season some more if required. Serve in bowls with a side of your choice (e.g. roast potatoes).

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/8 pounds venison diced, 3 stalks celery chopped, 2 large carrots peeled and chopped, 1 onion large, peeled and finely chopped, and more.

Yes, Slow-Braised Venison Casserole (Civet De Cerf) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!