Venison and chorizo casserole. 

This Casserole is one of my favourites, Venison is a good lean source of protein and the leanness of the Venison offsets the fact that the chorizo is quite fatty. I fry it separately before putting it in the Casserole but it’s still a bit of a guilty pleasure, the taste is totally worth it though. 

This recipe makes 4 generous servings that are each 254 calories, with 10.7 grams of fat, 12 grams of carbs and 26.5 grams of protein. Plus it tastes great! 


  • 300 grams of diced Venison. 
  • 100g of diced chorizo. 
  • 1 tin of chopped tomatoes. 
  • 1 can of butter beans. 
  • 150 grams of chopped tomoates. 
  • 2 diced carrots. 
  • 100 grams of diced celeriac. 
  • 1/2 pint of beef stock. (I just use an oxo cube. 
  • 1 large diced onion.
  • A handful of fresh time. 
  • 2 bay leaves.  

Making it is simple. I fry the meats separately and drain the fat from the chorizo on a piece of kitchen roll, it’s not necessary to add any oil to the pan for the chorizo just stick it in a medium pan and let it cook in its own fat. Get a Casserole dish nice and hot and add a splash of Olive oil or whatever oil you like to use. Cook off the onion, and carrot in the pan add, the meat, add the other ingredients, put a lid on it and stick it in the oven on a low heat. Give it a stir every half hour or so for about 3 hours and enjoy. It’s great with rice or mashed sweet potato! Enjoy! 

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