Succulent braised venison

Succulent braised venison

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(117 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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judythomson's picture
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Great recipe - the family all enjoyed it, my 4 year old wanted seconds! Will definately make it again. For info, did not change any ingredients.

josp74's picture
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I thought it was nice, but not outstanding especially due to the price of venison! As commented already I would also question that this would feed 8 but I suppose it depends on what you serve it with.
I did everything by the recipe but then instead of the oven I did it in the slow cooker. The meat was melt in the mouth and the gravy nice and rich but I felt it was still missing something - just not sure what. A good casserole all in all.

helenlilly's picture
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Gorgeous, lovely rich sauce. Perhaps too rich for the children - but perfect for us!

tooty10's picture

Used this recipe for the neighbours party, served with gordon Ramseys' braised red cabbage with Bramley and a creamy potato and onion dish, the flavours mingled beautifully, I did however cook it on a lower setting (gas 3) for 2 and a half hours.
My hubby wouldnt let me have a rioja so I used a Californian red the resulting gravy was superb. I will be making this again.

kirstinmurray's picture

Made this for 8 people just before Christmas. Didn't change anything and used pre-diced turnip from supermarket for extra ease - it was delicious. Compliments all round from the family - its a great recipe and very easy.

vickeraj's picture
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I have now made this twice for dinner parties and it is fantastic. I make it a few days before and it seems to get better. I served it with red cabbage with apple and mashed potato and leeks. It was really lovely - one of my guests has written to say thank you and called it "dreamy and perfect for a mid-winter meal".

paddygas's picture
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Thought this was fantastic

gillianmcn's picture
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I tried this with beef instead of venison (which some might say defeats the purpose) but it was still delicious. I used sweet chilli instead of redcurrant jelly as I wasn't sure the flavours would go. It turned out beautifully tender and went perfectly with a bit of vegetable couscous to soak up the sauce.

firebug's picture
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This is a gorgeous dish - cooked it when my in-laws came for dinner and it was a hit. Served with greens and yorkshire puds. It certainly is a classy stew.

smileyk's picture
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Stunning!

annelotte's picture
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I was looking for a beef recipe and used this and it was lovely, perfect for a cold Winters night.
I added some leftover pancetta and after it had cooked for an hour I added some mushrooms.

suesews's picture
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We had this for our Christmas dinner and it was absolutely delicious. I would recommend it to anyone.

dpclough's picture
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Very easy recipe, and tasty too. Tried this yesterday for Christmas Day lunch. Appreciated by all - kids and adults alike.

rupertd's picture

Great meal easy to do. We added wild mushrooms to ours. It was even better the next day

screamer's picture

This was very good as everyone says, however I really dispute that it fed 8! I cooked it in a slow oven and whilst that might reduce the meat slightly there was plenty for 4 but it would not have fed 8. Very easy to do and a smashing dinner party meal.

delidelight's picture
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absolutely gorgeous everbody loved it

alinadailidenaite's picture
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This was really great! My family just loved it and it was so easy to make. I added more turnips when it was in the recipe and the result was as good. You can't go wrong with it!

munrocyderhall's picture
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really tasty venison stew-some can be a bit ordinary but not this one

samjlc's picture
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Made for first time but with double amount meat and flour; few more veg; 1 extra clove garlic; 1 extra tbsp redcurrant jelly and 1 extra of thyme and bay leaf but kept liquids the same. Tasted delicious and will definitely do again. Will leave more time for preparation and browning next time as this took longer than thought it would.

csi1901's picture
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my husband loves venisson and was more than impressed with this recipy. i served it with new potatoes and brocoli. yummy!

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