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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angelamandyjones
10th Nov, 2012
5.05
Perfect hubby loved it, used venison and did not change the recipe, very rich and warm winter meal
clairroberts's picture
clairroberts
28th Oct, 2012
4.05
I made this using my slow cooker and didn't have turnips so used squash instead. Generally good flavour but too sweet. I have experienced this with venison recipes before maybe a combinatin of carrots, squash and perhaps too much redcurrant jelly.
emmaturnbull
19th Sep, 2012
5.05
Used parsnips in place of the turnips/swede to placate fussy family. It was delicious. Also freezes well!
rosakins28
6th May, 2012
4.05
Very good, made it into a venison pie. Wil certainly do again
joolshicks
26th Mar, 2012
Cooked this for an informal dinner with friends and everyone yummed it up. Hubbie particulary pleased and wants me to make it again. It was easy to cook and the venison was lovely and tender - the taste wasn't overpowering either. Highly recommended.
grannyspantry
21st Mar, 2012
I have to avoid gluten so can I use cornflour or rice flour??
surfinglaverty
20th Mar, 2012
5.05
This is a total winner, It's my reliable dinner party dish. I always make it the night before, and I add lots more veg, there is a lot of venison (I also use beef it's just as good) so more veg is better I think.
pinkgirl02
17th Mar, 2012
5.05
I regularly make this is my slow cooker. Any left over freezes well. I then take it out and top with mash - cottage pie style. Delicious!
simonbaines1979
14th Mar, 2012
We are doing this stew for our wedding meal and it is a winner and so simple to achieve in the slow cooker.
geekphysical
12th Mar, 2012
5.05
Amazing taste! This is the first time I've cooked venison and I loved it. Followed recipe exactly with one substitute, celery root instead of turnip because I couldn't find any turnips. Cooked in my CrockPot on low for 4 hours then on high with cornstarch added for one hour. Was delicious. Will make again! :)

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