Succulent braised venison

Succulent braised venison

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(126 ratings)

Prep: 15 mins Cook: 1 hr, 50 mins


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


  • kcal277
  • fat10g
  • saturates2g
  • carbs18g
  • sugars2g
  • fibre2g
  • protein30g
  • salt0.7g
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  • 2 carrot, roughly chopped



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

  • 140g turnip or swede, roughly chopped



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

  • 2 onion, roughly chopped



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

  • 3 celery sticks, roughly chopped



    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)



    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)



    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


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

  • 1 bay leaf


  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 (139)

suehildersley's picture

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

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

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

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

kathandeddie's picture

This was so easy to make and was absolutely delicious. I cooked it in my slow cooker for 5 hours and the meat just melted.

jimmymum's picture

Cooked this for dinner tonight without any deviation from the recipe, tasted fantastic will definitely cook this again, maybe for a dinner party.

jesshutson's picture

A lovely rich and tasty dish which always goes down a treat. It has become a regular dinner for us! Wouldn't change a thing!

summerpud's picture

Forgot to rate it on earlier post

summerpud's picture

I got a good deal @ Tesco on Venison Leg steaks, so made this exactly to the recipie - Superb!

I then made it by replacing red currant jelly with black cherry jam and added half tin of black cherries - Nice!, but preferred the original recipie

rezepte's picture

This was a really easy meal to make, tasted yummy & the left over was just as nice the next day. I made a smaller amount but cooked it the same way.

d41d0y's picture

Wouldn't change anything about this recipe. Perfect for a rainy Sunday!

jujuplatia's picture

Wonderful recipe and definately best made the day before! Served with mashed potato, wilted spinach and warm crusty bread. Yummy!!!

jmpowell's picture

Soooooo easy - let's hope it tastes as good as it looks and smells!!

cider-drinker's picture

Made this for a dinner party where it went down really well with all my guests! Made it the day before to let the flavour develop and it was delicious! Served with rice, breads and salad.

billiejones's picture

made this for a burns night party for those who dont eat haggis, fortunatley most people ate haggis so there was plenty left for us to eat the following night. It was delicous, the best thing i have cooked for ages cant wait to have friends round to cook it again!

chessyalden's picture

Did this for new year's eve for 5 of us this year, and was fabulous. Didn't alter any ingredients (apart from only using 900g meat, as it came in 300g packages), and although it says serves 8, the whole lot was polished off! Will definitely have it on my festive menu for next year.

drhshires's picture

Delicious recipe! Before finding this, my favourite casserole recipe was Jamie Oliver's beef stew, but I think the mouthwateringly rich flavours of this sauce make it equally as yummy and impressive. I have frozen half and cannot wait to eat it again!

whirlwind's picture

My husband made this for us and it was delicious. The venison was beautifully tender. Served it with potato and celeriac mash and cabbage. Have got 2 portions left in the freezer for another day.


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