Succulent braised venison

Succulent braised venison

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(128 ratings)

Prep: 15 mins Cook: 1 hr, 50 mins

Easy

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

  • Freezable
  • Easily doubled
  • Healthy

Nutrition:

  • kcal277
  • fat10g
  • saturates2g
  • carbs18g
  • sugars2g
  • fibre2g
  • protein30g
  • salt0.7g
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Ingredients

  • 2 carrot, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 140g turnip or swede, roughly chopped
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 2 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, roughly chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • olive oil and butter, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
    Venison

    Venison

    ven-ee-sun

    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 5 tbsp plain flour, seasoned with salt and pepper
  • 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
    Redcurrant

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 450ml dry red wine (Rioja is good)
  • 450ml beef stock
  • 2 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf

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.

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Comments, questions and tips

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VicParis
30th Dec, 2016
Great flavours and really easy to make. Cooked for Christmas dinner this year as I wanted a dish that could be made the night before. Wow! we weren't disappointed :-) Re-heated in heavy iron pot, on a low heat on hob, as oven was full of roast vegetables. I spooned off some liquid to reduce in saucepan before adding back to main dish. Delicious! Will definitely make again.
elizabethgalbraith
19th Nov, 2016
Lovely recipe and so simple. Tastes great the day after and the day after that! Brilliant!
lucieflint
10th Oct, 2016
5.05
Yum! It definitely improves if you can make it the day before and let the flavours develop. Adding a generous slosh of port gives it depth. I'd add extra vegetables next time. Delish.
AnniSpanni
20th Mar, 2016
5.05
Absolutely delicious. Has become a bit of a staple in our house now. I find it takes longer to reduce down to a thick sauce so I tend to leave it in the oven with the lid off or move it to the hob for another hour or so (be careful not to burn the bottom!). I also use black cherry jam instead of red currant jelly. Tastes divine and so easy to make. This will be on our dinner party menu for years!
goldiethegold
21st May, 2015
3.8
Great dish which was easy to substitute items and still tasted lovely . Only had minimum time in oven today but sure wouldn't deteriorated for longer !
mickderby56
10th Nov, 2014
5.05
This is one of those recipes that has absolutely everything going for it! Exquisitely tasty as it stands, but flexible enough to agree with virtually anything you decide to dress it up with. My last batch included parsnip, a few crushed juniper berries, dashes of Tabasco, Worcestershire sauce and mushroom ketchup, and a packet of dried porcini with their soaking liquid. It doesn't seem to mind how long you forget about it in the oven, and if anything it improves with freezing. It will be in my repertoire for many years to come. Nice one, Nick!
perky2512
7th Nov, 2014
5.05
This was the most delicious venison stew. I actually made it in my wonderbag (its a slow cooker that uses no electricity or gas). My friends and kids loved it. Froze the leftovers and just as good when it was re-heated.
emmveebee
13th Apr, 2014
5.05
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
28th Mar, 2014
5.05
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
2nd Mar, 2014
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.

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David-KT
29th Nov, 2014
Has anyone made this without the wine? I was thinking of just substituting it with more stock, some balsamic and either some grape or pomegranate juice? Thanks
goodfoodteam's picture
goodfoodteam
5th Dec, 2014
Hi there, thanks for your question, brown then add to the slow cooker and cook on low for 8 hours. Once cooked you may want to drain off the sauce and reduce if it's a little too much liquid.
davandsar3
23rd Nov, 2014
What's a wonderbag and where can you buy them?
vpedulla@bconnex.net
25th Dec, 2013
How do I adapt this recipe succulent braised venison to a slow cooker?
vpedulla@bconnex.net
25th Dec, 2013
How do I adapt this recipe braised venison to a "slow cooker"
Marycastle.
5th Dec, 2014
Add one square of dark chocolate at the end of cooking time and stir gently to dissolve. Delicious.