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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nwillcoc's picture
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divine

nwillcoc's picture
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divine

jesshutson's picture
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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
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Forgot to rate it on earlier post

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

jujuplatia's picture
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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
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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
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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
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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
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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.

libbers's picture

How long should I cook it in a slow cooker for please?

jillreith's picture
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First time I've cooked venison, this was delicious and my hubbie and son loved it, looking forward to the rest that is in the freezer. definately make again.

kristinagoodfood's picture

if you buy ready cubed venison, how much do you need?
(e.g. Waitrose 300g packs)

jarrestr's picture
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Have made this twice, each time with sucess. Venison is expensive but no more expensive than other quality meats. Have also frozen it and can only say a very easy meal for lots of people.

hannahlowry's picture
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We had this for our christmas dinner! Gorgeous, melted in the mouth, will be cooking again before next Christmas.

silverspoon_ade's picture

i dont like cellery, perhaps mushrooms and a tablespoon of chopped lovage (celerytasting- like herb) could work

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