Succulent braised venison

Succulent braised venison

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(116 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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kikaspmo's picture
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We made this for family who had a long drive and weren't certain of arrival time. Instead of onions and redcurrent jelly we used some onion mush we'd made with our redcurrants (love having different sorts of onion mush on the stand by), we used carrots and parsnips as we didn't have swede or turnips. It was very popular, the meat so tender (lucky to have a collegue who hunts so gorgeous meat).
Great recipe and easy to adapt to what you have around. We've now made several versions and it's always a bit too popular ... no leftovers.

cinnamonstix's picture
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Really lovely. Just had a bowl now for my lunch,& will have the rest as a family meal tomorrow night. First time I have cooked with venison...won't be the last!

crockerbob's picture
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Excellent! Doubled it and made it using Rioja as suggested for my Boxing Day family dinner and was very pleased with the results.

jburton's picture
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Oh and I couldn't find any of the suggested jelly/jam so I used Caramelized red onion chutney as I had a jar in.

jburton's picture
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I managed to find venison in the end at 2.99 a pack from Morrisons (bargain) so I bought 3. It means I'm 100g less than recipe states but I don't think this will make any difference. I used Pinot Noir as this is what I had in, it smells lovely all ready. I've decided to cook it for 2hrs instead of the one and a half.
I'll be back to comment on how it went.

jburton's picture
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Was wondering if i could use venison sausages in this instead?

mrsted's picture
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Made it for Boxing Day along with Braised red cabbage. Doubled the ingredients and used about 2.5kg of diced venison (there were 12 of us!!) Went down a treat with just a bit left over for dinner the following day.

clairtownsend's picture
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I didn't change any of the ingredients and ALL of my 5 children (who won't normally eat any kind of meat) demolished it! I wanted a recipe for my 10 month old daughter so I could blend it for her as she is a picky eater. I also had a lovely gift of venison from my landlady (who owns a factory full of it) and needed new ideas as I had never had it before. This is a beautiful dish and one I will cook again (if not every day). One in a million meal, I cooked it with mash and left over suede and carrots, mashed together with butter (great granma's idea and it worked with the kids). Would recommend to anyone with picky children!

frannylou's picture
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Ooops...forgot to score it!!!

frannylou's picture
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What a stunner!!! I left the redcurrant jelly out but used half a bottle of good quality mulled wine left over from Christmas..delicious!! I also left out the swede but mashed it in with the potatoes for a more earthy flavour to counteract the sweetness of the meat. Double portions all round and an empty pot. Will be cooking it again next week.

catcalledcharlie's picture
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Delicious! Made this last night to serve up on Christmas day along with Turkey! Wow, its full of flavour, earthy and sweet, it packs a punch. To be honest it nearly didn't make it to the freezer as I kept nibbling another mouthful 'just to taste test' as it cooled down.

I took the bay out after 10 minutes as I am not keen on the flavour, and its still delicious! Can't wait to mop it up with some yorkshires on the big day!

redwellies's picture

Having never tried Venison previously I was a bit nervous offering this to my significant other...what a success...it was absolutely delicious. It's going on our (short) list of dinner party recipes and SO has already requested a repeat. It's healthy, delicious and so simple to make. Brilliant.

lozenge's picture
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Fabulous, and it freezes well too. The servings quantities are about right too.

ianbutcher's picture

Tried to use the "Print this recipe" feature and is was not activated. If I print from my own printer it does not include the ingredients/quantities

missflops's picture

Fantastic, stunning, superb, were just some of the comments my guests gave this dish. It is sublimely easy to make and even more sublime to eat. I used haunch of venison and I added mushrooms and whole cooked chestnuts which worked a treat. The meat was so tender and the flavour of the sauce was incredible. I would say, however, that it only comfortably fed 5 adults (but we do have healthy appetites). I served it with the Swede and Parsnip Bake which was delicious and complemented the venison beautifully. A real winner, will be making this again for sure.

loug100's picture
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My husband was not keen when I suggested it - then complained there wasn't enough! Very tender will make again.

suehildersley's picture
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Lovely! cooked in the slow cooker all day transfered to the oven for the last 20 mins and added some herby dumplings. Made for a dinner party and received rave reviews. Will definately make again.

anggrrr's picture
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I left out the swede and threw in an extra carrot. This was lovely, far tastier than I was expecting. I used my slow cooker so reduced the stock and wine by half.

possum007's picture
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Fantastic recipe. One of the best stews i have ever tasted. Did not change a thing, other than adding some pearl barley and field mushrooms, and it turned out just brilliantly. The gravy was thick, dark and thoroughly tasty. I will be making this on a regular basis.

emmahewson's picture
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Absolutely mouthwatering. Especially when you come in from the pub. I served it with polenta and red chard - a perfect autumn meal.

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