Photo of Venison casserole with potato and onion bake by WW

Venison casserole with potato and onion bake

Points® value
Total Time
2 hr 15 min
25 min
1 hr 50 min
Venison is lean and low in fat making it perfect for this warming casserole, which is served with an economical, tasty potato bake.


Vegetable Oil

1 teaspoon(s)

Back bacon, raw

2 rasher(s), medium, cut into small pieces

Venison Haunch, raw

500 g, cut into chunks

Red Wine

150 ml

Fresh Chicken Stock

300 ml


12 medium, peeled and halved

Carrots, raw

2 medium, sliced

Thyme, Fresh

1 sprig(s), chopped

Parsley, fresh

1 sprig(s), fresh, chopped

Calorie controlled cooking spray

5 spray(s)

Potatoes, Raw

600 g, peeled and thinly sliced


1 large, thinly sliced


1 pinch

Black pepper


Fresh Chicken Stock

750 ml


  1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
  2. Heat the oil in a large flameproof casserole dish on the hob and add the bacon, cooking it over a medium-high heat for 1-2 minutes. Add the venison a handful at a time, cooking each handful until seared and browned before adding the next. Pour in the red wine, allowing it to bubble up. Next add the stock, shallots, carrots, thyme and parsley. Bring up to the boil, then cover and transfer to the oven to cook for 1 hour 45 minutes.
  3. When the casserole has been in the oven for 30 minutes, prepare the Potato & Onion Bake. Mist a large oblong baking dish with low fat cooking spray and layer the potatoes and onions in the dish, seasoning with salt and pepper as you go, and finishing with a layer of potatoes. Pour in the hot stock. Transfer to the oven and bake above the casserole for 1 hour 15 minutes. Serve with the venison and green vegetables.