Succulent braised venison

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• Gladys

  16 November 2007

  Gladys commented on this recipe

  Did not change any of the ingredients. easy to make and just lovely. the family loved it

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• Penny

  22 November 2007

  Penny rated and commented on this recipe

  

  This was made for a good supper after standing outside watching the local rugby team. It was really warming to come home to. Didn't change any of the ingredients and it was a pleasure to prepare. The hint of sweetness of the redcurrant jelly added to the flavour.

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• Mandy

  25 November 2007

  Mandy rated and commented on this recipe

  

  A firm family favorite on a Sunday evening after a busy day watching the boys play rugby. Even better if made the day before.

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• viv'sbinder

  29 November 2007

  viv'sbinder rated and commented on this recipe

  

  I halved the ingredients and cooked in my slow cooker,the family loved it.I will definitely do this again. The meat was very tender .

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• Pauline

  02 January 2008

  Pauline rated and commented on this recipe

  

  Made this for 10 on New Year's Eve. Delicious. Started it earlier in the day, then put it in the oven whiel I enjoyed myself. Made extra but everyone had seconds and there was none left for freezing! Served wtih Mashed Potato and spiced red cabbage. I will definately cook it again.

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• SUSAN

  08 January 2008

  SUSAN commented on this recipe

  Didn't change the recipe and cooked for first time on Christmas Eve with mashed potato - absolutely delicious and so tender. It also freezes well. Definitely one to do again.

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• Lorraine

  17 January 2008

  Lorraine rated and commented on this recipe

  

  I was a bit wary about using swede/turnips as I can't stand the stuff, but I stuck to the recipe and it was delicious. I made it the day before so the flavours had a chance to develop overnight. A real winner!

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• sue

  23 January 2008

  sue rated this recipe

  

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• Maisy

  27 January 2008

  Maisy rated and commented on this recipe

  

  Absolutely superb and simple - I got my Venison in a pack from Waitrose and it was great. Everyone absolutely loved it and had seconds!

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• emj

  12 February 2008

  emj rated and commented on this recipe

  

  I found there was a bit too much liquid, so I put the wine in and only a little of the stock. I did it in the slow cooker and the result really was succulent!

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• DrFabio

  17 February 2008

  DrFabio rated this recipe

  

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• Jo Doyle

  17 March 2008

  Jo Doyle rated and commented on this recipe

  

  Absolutely gorgeous! I've cooked this for friends twice now and everyone asked for more - no left overs for me. I added lardons both times because of so-called dryness of venison. Next time I'll be brave enough to cook it without !

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• Collinders Kitchen

  19 March 2008

  Collinders Kitchen commented on this recipe

  I changed nothing accept the wine and used a Cote Du Rhone instead as I had drunk the Rioja the night before! Was still brilliant. I knew it was a hit when there was silence at the dinner table for the first few mouth fulls!

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• Collinders Kitchen

  19 March 2008

  Collinders Kitchen rated this recipe

  

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• cheezerella

  23 April 2008

  cheezerella rated and commented on this recipe

  

  Absolutely beautiful flavours - will definitely make again. One for a cold day or to impress!

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• ELIZABETH

  01 June 2008

  ELIZABETH commented on this recipe

  Delicious i made this for a dinner party recently as i had a large piece of venison in the freezer and it was very easy and tasted fantastic i will definetly make it again

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• pinkie

  04 June 2008

  pinkie rated and commented on this recipe

  

  Absolutely delicious, I've never cooked venison before but this was divine. Guests absolutely loved it too. So so easy to prepare

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• Dianne

  17 September 2008

  Dianne rated and commented on this recipe

  

  Absolutely loved this recipe. Just tried it out on hubby and he raved about it too. Just the aroma of it cooking tickles the taste buds and the flavour is divine. Halved the recipe, added 1 clove of garlic, crushed with a little salt and 2 juniper berries. I also added 4 mushrooms before putting in the oven. I cooked it on 160 degrees for 1 hour and then turned oven down to 120 for 3 hours. I will certainly be making this again for my next dinner party.

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• carmen

  22 October 2008

  carmen rated and commented on this recipe

  

  my husband loves venisson and was more than impressed with this recipy. i served it with new potatoes and brocoli. yummy!

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Ingredients

• 2 carrots , roughly chopped
• 140g turnips or swede, roughly chopped
• 2 onions , roughly chopped
• 3 celery sticks, roughly chopped
• olive oil and butter, for frying
• 1 garlic clove , crushed
• 1kg boned leg or shoulder of venison , cut into large chunks (or buy ready-cubed venison for stewing)
• 5 tbsp plain flour , seasoned with salt and pepper
• 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
• 450ml dry red wine (Rioja is good)
• 450ml beef stock
• 2 thyme sprigs
• 1 bay leaf

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Difficulty and servings

Serves 8

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 1 hr 50 mins

Super healthy

Ingredients

• 2 carrots , roughly chopped
• 140g turnips or swede, roughly chopped
• 2 onions , roughly chopped
• 3 celery sticks, roughly chopped
• olive oil and butter, for frying
• 1 garlic clove , crushed
• 1kg boned leg or shoulder of venison , cut into large chunks (or buy ready-cubed venison for stewing)
• 5 tbsp plain flour , seasoned with salt and pepper
• 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
• 450ml dry red wine (Rioja is good)
• 450ml beef stock
• 2 thyme sprigs
• 1 bay leaf

277 kcalories, protein 30.0g, carbohydrate 18.0g, fat 10.0 g, saturated fat 2.0g, fibre 2.0g, sugar 2.0g, salt 0.7 g

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