Venison and Bacon Cassoulet Recipe

This is a tasty and warming dish for a chilly day. To save on energy you can cook it in a slow cooker instead of the oven. Local, wild venison can be ordered from Savernake Game, to be delivered to your door.

Ingredients (serves 6 to 8)

  • 1kg diced venison shoulder
  • 1/2 onion
  • 2 garlic cloves
  • 150g smoked bacon
  • 2tsp smoked paprika
  • 1 tsp tomato puree
  • 1 glass white wine
  • 400g chopped tomatos (1 can)
  • 500ml passata
  • 1tsp fresh oregano
  • 12 Cumberland cocktail sausages
  • 1 Romano pepper
  • 100g tinned chickpeas
  • 100g tinned baked beans
  • 100g tinned kidney beans
  • 50g green peas
  • 50g soya beans
  • 50g sweetcorn
  • 150ml oil


  1. Heat a little oil in a pan, season the venison and fry off in small portions – allowing the oil to heat up before each portion – until sealed on all sides and browned slightly.
  2. Finely dice the onion and garlic cloves and dice the bacon into larger chunks. Once all the venison is sealed off, add a little more oil to the pan, turn the heat down and sweat off the onions and garlic.
  3. Once the onions are soft, add the bacon and cook for 5 to 6 minutes. Then add the smoked paprika and cook for a further 6 to 8 minutes.
  4. Add the tomato puree and mix well. Chop the oregano and keep to one side. Deglaze the pan with white wine and allow to reduce by half. Then add the tinned tomatoes and the passata and bring to the boil.
  5. Add the venison and half of the chopped oregano and bring to the boil once again before placing into an earthenware dish with a lid. Cook in the oven at 160 degrees for 1 hour 40 minutes or until the meat is tender.
  6. Heat some oil in frying pan and sear off the cocktail sausages to give them some colour, not allowing them to cook completely, then remove them from the pan.
  7. Cut the peppers into chunks and fry in the same pan for 3 to 4 minutes, then keep to one side with the sausages.
  8. Once the venison has cooked for 1 hour and 20 minutes, add in the sausages and the peppers. Once the venison has finished cooking, add in all the beans, peas and sweetcornand the rest of the oregano.
  9. Correct the seasoning if needed and cook for a further 10 minutes. Serve with a slice of warm, crusty bread.

Cooking time: 2 hours 30 minutes

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