Succulent braised venison

Recipe uploaded by

Nick Nairn

37 ratings

Recipe by Nick Nairn

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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.

277 kcalories, protein 30g, carbohydrate 18g, fat 10 g, saturated fat 2g, fibre 2g, salt 0.7 g

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Results 21-40

• carmen

  22 October 2008

  carmen rated and commented on this recipe

  

  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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• Samantha

  10 November 2008

  Samantha rated and commented on this recipe

  

  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.

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• cyderhall

  12 November 2008

  cyderhall rated and commented on this recipe

  

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

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• Alina

  23 November 2008

  Alina rated and commented on this recipe

  

  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!

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• delidelight

  17 December 2008

  delidelight rated and commented on this recipe

  

  absolutely gorgeous everbody loved it

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• screamer

  20 December 2008

  screamer commented on this recipe

  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.

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• Rupert D

  22 December 2008

  Rupert D commented on this recipe

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

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• Fluffy

  26 December 2008

  Fluffy rated and commented on this recipe

  

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

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• Sue

  30 December 2008

  Sue rated and commented on this recipe

  

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

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• AnneL

  07 January 2009

  AnneL rated and commented on this recipe

  

  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.

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• Smileyk

  08 January 2009

  Smileyk rated and commented on this recipe

  

  Stunning!

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• Vikki

  10 January 2009

  Vikki rated and commented on this recipe

  

  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.

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• Kerry

  16 January 2009

  Kerry rated this recipe

  

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• Winston

  19 January 2009

  Winston rated and commented on this recipe

  

  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.

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• paddygas

  06 February 2009

  paddygas rated and commented on this recipe

  

  Thought this was fantastic

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• vickeraj

  07 February 2009

  vickeraj rated and commented on this recipe

  

  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".

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• kiki

  12 February 2009

  kiki commented on this recipe

  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.

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• Irene

  26 February 2009

  Irene commented on this recipe

  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.

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• helenlilly

  18 March 2009

  helenlilly rated and commented on this recipe

  

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

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• Jo

  22 March 2009

  Jo rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 8

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook min 1 hr 50 mins

Super healthy

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

277 kcalories, protein 30g, carbohydrate 18g, fat 10 g, saturated fat 2g, fibre 2g, salt 0.7 g

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