Hunter’s Venison Casserole Recipe

Preheat the oven to 325°F (163°C).

In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison cubes and sear until browned on all sides. Remove from the pot and set aside.

In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.

Add the red wine and simmer for 2 minutes, scraping the bottom of the pot to loosen any browned bits.

Return the venison to the pot and add the beef broth, tomato paste, thyme, rosemary, salt, and pepper. Stir to combine.

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

Cook for 2 hours, or until the venison is fork-tender.

Remove from the oven and serve hot.