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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merc2557's picture

Delicious i made this for a dinner party recently as i had a large piece of venison in the freezer and it was very easy and tasted fantastic i will definetly make it again

cheezerella's picture
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Absolutely beautiful flavours - will definitely make again. One for a cold day or to impress!

chytrydew's picture
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I changed nothing accept the wine and used a Cote Du Rhone instead as I had drunk the Rioja the night before! Was still brilliant. I knew it was a hit when there was silence at the dinner table for the first few mouth fulls!

missp2mrf's picture
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Absolutely gorgeous! I've cooked this for friends twice now and everyone asked for more - no left overs for me. I added lardons both times because of so-called dryness of venison. Next time I'll be brave enough to cook it without !

gourmetliz's picture
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I found there was a bit too much liquid, so I put the wine in and only a little of the stock. I did it in the slow cooker and the result really was succulent!

marybeth's picture
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Absolutely superb and simple - I got my Venison in a pack from Waitrose and it was great. Everyone absolutely loved it and had seconds!

llighton's picture
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I was a bit wary about using swede/turnips as I can't stand the stuff, but I stuck to the recipe and it was delicious. I made it the day before so the flavours had a chance to develop overnight. A real winner!

suerostron's picture

Didn't change the recipe and cooked for first time on Christmas Eve with mashed potato - absolutely delicious and so tender. It also freezes well. Definitely one to do again.

paulinedavis's picture
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Made this for 10 on New Year's Eve. Delicious. Started it earlier in the day, then put it in the oven whiel I enjoyed myself. Made extra but everyone had seconds and there was none left for freezing! Served wtih Mashed Potato and spiced red cabbage. I will definately cook it again.

madmargaret's picture
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I halved the ingredients and cooked in my slow cooker,the family loved it.I will definitely do this again. The meat was very tender .

mandystirling's picture
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A firm family favorite on a Sunday evening after a busy day watching the boys play rugby.
Even better if made the day before.

pennywilliams8's picture
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This was made for a good supper after standing outside watching the local rugby team. It was really warming to come home to. Didn't change any of the ingredients and it was a pleasure to prepare. The hint of sweetness of the redcurrant jelly added to the flavour.

joan66's picture

Did not change any of the ingredients. easy to make and just lovely. the family loved it

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