Mary Berry Game Casserole Recipe

This hearty game casserole is packed with rich, deep flavors! Made with tender mixed game meat, mushrooms, chestnuts, and a hint of blackcurrant jelly, it’s slow-cooked to perfection for a comforting meal. Serve it with mashed potatoes and green veggies for a delicious dinner.

Ingredients Needed:

• 30ml (2 tbsp) vegetable oil
• 500g (1lb) mixed game meat, chopped into bite-size pieces
• 1 onion, finely chopped
• 30ml (2 tbsp) cornstarch
• 250ml (1 cup) chicken or vegetable stock
• 250ml (1 cup) port
• 3 thyme sprigs
• 300g (10oz) mixed mushrooms, cleaned and chopped
• 180g (6oz) cooked and peeled chestnuts
• 1 orange, zested and juiced
• 30ml (2 tbsp) blackcurrant jelly

How To Make Game Casserole Recipe?

1. Preheat the oven: Set it to 150ºC.
2. Brown the meat: Heat the oil in a large casserole dish over high heat. Add the game meat and cook until browned on all sides, then remove and set aside.
3. Cook the onions: Reduce the heat, add the chopped onion, and cook for about 5 minutes until soft.
4. Make the sauce: Stir in the cornstarch, then slowly pour in the stock and port, stirring well to remove any lumps.
5. Simmer the meat: Add the browned meat back into the casserole, bring it to a slow simmer, and cover with a lid.
6. Bake in the oven: Place the casserole in the oven and cook for 1 hour.
7. Add more ingredients: Stir in the mushrooms, chestnuts, orange zest and juice, and blackcurrant jelly. Cover and return to the oven.
8. Check for tenderness: Cook for up to 3 hours, checking every 15 minutes after the first hour. Once the meat is tender, remove it from the oven.
9. Serve and enjoy: Pair with creamy mashed potatoes and your favorite greens.

Recipe Tips:

• Choose the Right Game Meat: Different game meats are cooked at different times. If using a mix, check each piece for tenderness after 1 hour. Some meats, like venison, may cook faster than others like rabbits.
• Brown the Meat Well: Searing the meat on high heat before slow cooking helps lock in flavor and gives the casserole a deep, rich taste. Don’t rush this step—let each piece brown properly.
• Don’t Skip the Blackcurrant Jelly: The jelly adds a subtle sweetness that balances the strong flavors of the game meat. If you don’t have blackcurrant jelly, use redcurrant or cranberry jelly as a substitute.
• Slow Cook for the Best Texture: Game meat is lean and can dry out if overcooked. Keep the heat low and check it every 15 minutes after the first hour. As soon as it’s tender, remove it from the oven.
• Let It Rest Before Serving: After cooking, let the casserole sit for about 10–15 minutes before serving. This helps the flavors blend and makes the sauce thicker for a richer taste.

How To Store & Reheat Leftovers?

• Refrigerate: Let the game casserole cool down completely. Then, put it in an airtight container and keep it in the fridge for up to 4 days.
• Freeze: After cooling, place the casserole in a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Pour the casserole into a pan and heat over low heat, stirring occasionally. If it thickens too much, add a little stock or water to loosen the sauce.

Nutrition Facts:

• Calories: 474 kcal
• Total Fat: 20.6g
• Saturated Fat: 5.1g
• Cholesterol: 37mg
• Sodium: 646mg
• Potassium: 700mg
• Total Carbohydrate: 33.6g
• Dietary Fiber: 5g
• Sugars: 5.7g
• Protein: 42.4g

Mary Berry Game Casserole Recipe

Course: DinnerCuisine: ScottishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

3

hours 

15

minutes

Calories

474

kcal

This hearty game casserole is packed with rich, deep flavors! Made with tender mixed game meat, mushrooms, chestnuts, and a hint of blackcurrant jelly, it’s slow-cooked to perfection for a comforting meal. Serve it with mashed potatoes and green veggies for a delicious dinner.

Ingredients

• 30ml (2 tbsp) vegetable oil

• 500g (1lb) mixed game meat, chopped into bite-size pieces

• 1 onion, finely chopped

• 30ml (2 tbsp) cornstarch

• 250ml (1 cup) chicken or vegetable stock

• 250ml (1 cup) port

• 3 thyme sprigs

• 300g (10oz) mixed mushrooms, cleaned and chopped

• 180g (6oz) cooked and peeled chestnuts

• 1 orange, zested and juiced

• 30ml (2 tbsp) blackcurrant jelly

Directions

• Preheat the oven: Set it to 150ºC.
• Brown the meat: Heat the oil in a large casserole dish over high heat. Add the game meat and cook until browned on all sides, then remove and set aside.
• Cook the onions: Reduce the heat, add the chopped onion, and cook for about 5 minutes until soft.
• Make the sauce: Stir in the cornstarch, then slowly pour in the stock and port, stirring well to remove any lumps.
• Simmer the meat: Add the browned meat back into the casserole, bring it to a slow simmer, and cover with a lid.
• Bake in the oven: Place the casserole in the oven and cook for 1 hour.
• Add more ingredients: Stir in the mushrooms, chestnuts, orange zest and juice, and blackcurrant jelly. Cover and return to the oven.
• Check for tenderness: Cook for up to 3 hours, checking every 15 minutes after the first hour. Once the meat is tender, remove it from the oven.
• Serve and enjoy: Pair with creamy mashed potatoes and your favorite greens.

Notes

• Choose the Right Game Meat: Different game meats are cooked at different times. If using a mix, check each piece for tenderness after 1 hour. Some meats, like venison, may cook faster than others like rabbits.
• Brown the Meat Well: Searing the meat on high heat before slow cooking helps lock in flavor and gives the casserole a deep, rich taste. Don’t rush this step—let each piece brown properly.
• Don’t Skip the Blackcurrant Jelly: The jelly adds a subtle sweetness that balances the strong flavors of the game meat. If you don’t have blackcurrant jelly, use redcurrant or cranberry jelly as a substitute.
• Slow Cook for the Best Texture: Game meat is lean and can dry out if overcooked. Keep the heat low and check it every 15 minutes after the first hour. As soon as it’s tender, remove it from the oven.
• Let It Rest Before Serving: After cooking, let the casserole sit for about 10–15 minutes before serving. This helps the flavors blend and makes the sauce thicker for a richer taste.