Succulent braised venison

Recipe uploaded by

Nick Nairn

37 ratings

Recipe by Nick Nairn

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

Results 41-48

• Jude

  30 March 2009

  Jude rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lilybaby

  03 April 2009

  Lilybaby commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yum Yum

  16 September 2009

  Yum Yum commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dick

  26 October 2009

  Dick commented on this recipe

  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 Dick

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clara jane

  28 October 2009

  clara jane rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katharine

  29 October 2009

  Katharine rated and commented on this recipe

  

  This recipe is superb! I had cooked with venison before, but this was a roaring success! I took inspiration from another recipe on this website and added a 200g pack of ready-to-go chestnuts to the pot midway through cooking. This worked wonderfully and added a beautiful toffee note to the sauce. Will be making again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lau

  01 November 2009

  Lau rated and commented on this recipe

  

  Sadly there was no venison in the supermarket so used beef instead and it was gorgeous

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carol Wilson

  03 November 2009

  Carol Wilson rated and commented on this recipe

  

  Made this for friends at the weekend and we all thought it was absolutely gorgeous. Thought the slight sweetness of the sauce complimented the venison beautifully. Served it with mashed potatoes (to soak up the sauce!), cabbage and broccoli. Agree with earlier comments that you'd be pushed to serve 8 from it - especially as everyone came back for more. Will try it with beef as well although I think I'll be a bit more conservative with the jelly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1935/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk