Succulent braised venison

Succulent braised venison

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(113 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 50 mins

Skill level

Easy

Servings

Serves 8

Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled
  • Healthy
Nutrition info

Nutrition

kcalories
277
protein
30g
carbs
18g
fat
10g
saturates
2g
fibre
2g
sugar
2g
salt
0.7g

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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Method

  1. Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
  2. Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
  3. Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

Recipe from Good Food magazine, January 2006

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Comments

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emmveebee's picture
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Absolutely Devine. Dark, rich, meltingly tender. Used Bon Maman black current compot and a splash of balsamic, as I'd no other preserve. Served with potato/leek Dauphinois and steamed Spring greens. Will be a favourite now for years to come, I'm sure.

lizleicester's picture
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Used local Scottish venison as we were on holiday there which also meant the casserole was left nearly all day to cook so reduced the temperature to 120C (fan) and it was still absolutely fine after more than 6 hours. Had blackcurrant jam instead of sharper redcurrant jelly, but it was still delicious. Served

LizzieHarry's picture

Absolutely delicious. My first time cooking with venison too, and it turned out wonderfully. I wanted to make it more of a one pot meal, so added more root vegetables (more carrots, parsnip, sweet potato, swede) and then upped the amount of liquid a little to ensure they all got cooked. Served with crusty bread - amazing.

aussiejen's picture

My first time cooking with venison but this makes a great dinner party meal as you can prepare it then leave it. I doubled the veg and added button mushrooms later on. The fresh thyme wafted through the house impressing the guests as they entered the house. Such a rich flavour so make sure you choose a light pudding to follow.

MrsH1978's picture

Yum, yum, yum! Had a practice at making this for NYE this year and it was gorgeous. I think the butcher made a mistake and didn't give me venison as it didn't taste very gamey and the meat didn't fall apart like I was hoping for but it was still delicious. I used chantanay carrots instead.

susiqsi86's picture

This was delicious - the sauce was especially flavoursome. I didn't have redcurrant jelly, so I used some three-fruit preserve and some fresh redcurrants. I also replaced the swede with mushrooms.

sandra211's picture

Forgot to rate = 10 *s

sandra211's picture

Have now made this dish several times, always delicious. Have, as suggested by several users, added mushrooms at a later stage once or twice and bulked up the veg. Heartily recommend,

jose81's picture

Forgot to say, we're gluten free so used doves farm flour and turned out perfectly.

jose81's picture

Had this tonight and it was delicious. Succulent tender meat and rich tasty sauce. We used 700g venison and the rest of the recipe which gave more than enough meat, but I would add more veg next time. Button mushrooms would be great in it too. Served with garlic bread.

soozin1962's picture
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Had this for dinner last night, was amazing!! I replaced the celery & swede with extra carrots and Portobello mushrooms. I also used ST. Dalfour Four Fruit jam which is gluten free and very thick in constancy and worked very well.I was unsure about the wine, so used what we had at home(Goldridge Pino Noir). Served the dish with green beans& Jacket potato. Divine!!!! :) *****

francescarnie1961's picture

As I'm a vegetarian cooking for meat eaters this was a straight forward and easy dish to do.obviously I couldn't taste as I went along so had fingers crossed when it went on the table!
However,it was thumbs up and "when can you do this again"so full marks for this one!!!

debbie045's picture

Cooked this twice now with venison from our local farmers market in Winchester. Accompanied by creamy mash and Savoy cabbage and served with a light starter and dessert, a real winner on both occasions! So easy to prepare and time to spend with guests rather than fussing in the kitchen - love it!

pangelique's picture
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Didn't have any turnips/swede, so replaced it with parsnips. Very delicious. Would make it again.

betonymay's picture
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Absolutely gorgeous! We used gooseberry jelly instead, because its what we had but it worked just fine. Definitely worth putting all the wine in. A great weekend treat if you're on a diet, as its lean. Super tasty!

littlejones's picture
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I followed the recipe exactly apart from the celery, as I am trying not to buy extra vegetables in addition to the veg box. The dish was tasty but not amazing. The meat was wonderfully tender and it was rich, but seemed to be lacking some depth of flavour. I will try making it again because it was nice, but will mess around with the recipe a bit. I think frying some pancetta beforehand and using the fat from that to cook the vegetables would be good. I would use an extra sprig of thyme, another clove of garlic and would cook the red wine off for longer. I served this with mashed potatoes, and cabbage cooked with a little nutmeg.

drewco8's picture
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A great hit! Our first taste of venison & we'll be back for more

nikkiwooden's picture

Would love some tips on reheating if anyone has done so with this dish. We are making for the first time today to serve tomorrow.

annerieke's picture
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forgot to rate!

annerieke's picture
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Cooked this for Christmas dinner and was fabulous! Everybody loved it, even the guests who usually don't like the 'gamey taste' of venison. Very easy too, popped in the oven and had lots of time to prepare the appetizers and other dishes!

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