Start by patting the venison dry using paper towels. This helps it brown better. Sprinkle salt and pepper over the meat. Heat olive oil in a large casserole pot. Add venison in batches. Brown it evenly on all sides. Remove and set aside. This step builds rich flavor for the Mary Berry Venison Casserole Recipe.

In the same pot, add onions, garlic, carrots, and celery. Stir slowly over medium heat. Cook until they soften and release aroma. Add mushrooms and cook for a few more minutes. These vegetables create a strong base flavor. This step is important in How to make Mary Berry Venison Casserole Recipe taste rich and balanced.

Sprinkle flour over the vegetables and stir well. This helps thicken the sauce later. Add tomato paste and mix everything together. Cook for two minutes to remove raw taste. The mixture should look slightly thick and coated. This step builds the body of the Ingredients for Mary Berry Venison Casserole Recipe.

Now pour in red wine slowly. Stir and scrape the bottom of the pot. Add stock, thyme, bay leaves, and Worcestershire sauce. Bring everything to a gentle simmer. The smell will start getting rich and deep. This is where the Mary Berry Venison Casserole Recipe starts developing its signature flavor.

Add browned venison back into the pot. Stir gently so meat is covered in sauce. Cover with lid and cook on low heat. You can also place it in the oven at 160°C. Cook for about two and a half hours until meat becomes soft and tender.

Remove the lid and check the consistency. If sauce is too thin, simmer uncovered for 10 minutes. Adjust salt and pepper according to taste. Remove bay leaves and thyme stems. The dish should look thick, glossy, and full of flavor.

Serve hot in deep bowls. Sprinkle fresh parsley on top. Pair with mashed potatoes or crusty bread. The warm aroma makes it perfect for cozy dinners. This final step completes your Mary Berry Venison Casserole Recipe beautifully.