Venison Cacao Casserole


  • 2 small onions (diced)
  • 3 carrots (chopped into bite size chunks)
  • 2 sticks celery (finely diced)
  • 3 garlic cloves (finely chopped)
  • 500g venison (diced)
  • 2 tspn buckwheat flour
  • 1 tbspn chopped thyme
  • 1 tbspn chopped rosemary
  • 400ml stock (home made bone broth or veggie/meat stock)
  • 2 tbspn coconut or oil
  • 2 tbspn cacao
  • 1 tbspn redcurrent jelly/jam
  • Salt and pepper to season


Pre-heat the oven to 180 degrees/gas mark 4.
Toss the diced venison in the buckwheat flour to coat. Place an ovenproof dish on the heat and heat half of the oil. Add the venison and brown gently for a few minutes.

Add the rest of the oil, garlic, onions and celery to the pan and sauté for 1-2 minutes, then add the carrots and herbs. Cook for 15 minutes, then add the stock/bone broth. Season with salt and pepper and bring to the boil. Before removing from the heat. Put he lid on the pan and cook for 1 ¾ hours in the oven until the meat is tender.

Remove from the oven and place on the hob. Stir through the cacao and the redcurrent jelly/jam and heat for a few more minutes. Serve with green veg and roasted garlic and sweet potato puree


  • Raw cacao is made by cold-pressing unroasted cocoa beans, which preserves the beans nutritional content.
  • Raw cacao powder contains more than 300 different chemical compounds and nearly four times the antioxidant power of your average dark chocolate.
  • Cacao beans are also rich in a number of essential minerals, including magnesium. Magnesium balances brain chemistry, builds strong bones, and helps regulate heartbeat and blood pressure.
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