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)

cjsansom's picture

Delicious! Very easy to cook and tasted wonderful. Served with celeriac and potato gratin (from GF site) and runner beans. Yum.

gone_fishing's picture

A Fantastic recipe from an excellent chef!

I used 50% more wine and cooked it extremely slowly in a slow-cooker pot.

All my guest thought it was delicious


siobhandowling's picture

Excellent! We all loved this one and will definitely be doing it again ASAP!

lilybaby's picture

I made this for a dinner party last month and it was totally delicious! Very easy to make and I'll definiately make it again.

judythomson's picture

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

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

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

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

Thought this was fantastic

gillianmcn's picture

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

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.

annelotte's picture

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

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

dpclough's picture

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

absolutely gorgeous everbody loved it


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