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 (138)

munrocyderhall's picture

really tasty venison stew-some can be a bit ordinary but not this one

samjlc's picture

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

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

dijoxc's picture

Absolutely loved this recipe. Just tried it out on hubby and he raved about it too. Just the aroma of it cooking tickles the taste buds and the flavour is divine.

Halved the recipe, added 1 clove of garlic, crushed with a little salt and 2 juniper berries. I also added 4 mushrooms before putting in the oven. I cooked it on 160 degrees for 1 hour and then turned oven down to 120 for 3 hours.

I will certainly be making this again for my next dinner party.

sineadclerkin's picture

Absolutely delicious, I've never cooked venison before but this was divine. Guests absolutely loved it too. So so easy to prepare

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

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

chytrydew's picture

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

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

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

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

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

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

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

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

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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