Succulent braised venison

Latest comments and suggestions

Results 81-100

• Toffee Apple

  31 August 2011

  Toffee Apple commented on this recipe

  I got a good deal @ Tesco on Venison Leg steaks, so made this exactly to the recipie - Superb! I then made it by replacing red currant jelly with black cherry jam and added half tin of black cherries - Nice!, but preferred the original recipie

  Flag as inappropriate

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

  Your name: Reason:
• Toffee Apple

  31 August 2011

  Toffee Apple rated and commented on this recipe

  

  Forgot to rate it on earlier post

  Flag as inappropriate

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

  Your name: Reason:
• Jesshutson

  03 September 2011

  Jesshutson rated and commented on this recipe

  

  A lovely rich and tasty dish which always goes down a treat. It has become a regular dinner for us! Wouldn't change a thing!

  Flag as inappropriate

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

  Your name: Reason:
• Nat's kitchen

  16 September 2011

  Nat's kitchen commented on this recipe

  divine

  Flag as inappropriate

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

  Your name: Reason:
• Nat's kitchen

  16 September 2011

  Nat's kitchen rated and commented on this recipe

  

  divine

  Flag as inappropriate

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

  Your name: Reason:
• Jimmymum

  04 October 2011

  Jimmymum rated and commented on this recipe

  

  Cooked this for dinner tonight without any deviation from the recipe, tasted fantastic will definitely cook this again, maybe for a dinner party.

  Flag as inappropriate

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

  Your name: Reason:
• kat26

  09 October 2011

  kat26 rated and commented on this recipe

  

  This was so easy to make and was absolutely delicious. I cooked it in my slow cooker for 5 hours and the meat just melted.

  Flag as inappropriate

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

  Your name: Reason:
• MrsMollart

  09 October 2011

  MrsMollart rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Mrs Scott

  14 October 2011

  Mrs Scott rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• emma's recip

  16 October 2011

  emma's recip rated and commented on this recipe

  

  Absolutely mouthwatering. Especially when you come in from the pub. I served it with polenta and red chard - a perfect autumn meal.

  Flag as inappropriate

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

  Your name: Reason:
• Ian Jackson

  25 October 2011

  Ian Jackson rated and commented on this recipe

  

  Fantastic recipe. One of the best stews i have ever tasted. Did not change a thing, other than adding some pearl barley and field mushrooms, and it turned out just brilliantly. The gravy was thick, dark and thoroughly tasty. I will be making this on a regular basis.

  Flag as inappropriate

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

  Your name: Reason:
• Ang

  26 October 2011

  Ang rated and commented on this recipe

  

  I left out the swede and threw in an extra carrot. This was lovely, far tastier than I was expecting. I used my slow cooker so reduced the stock and wine by half.

  Flag as inappropriate

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

  Your name: Reason:
• Hilders

  28 October 2011

  Hilders rated and commented on this recipe

  

  Lovely! cooked in the slow cooker all day transfered to the oven for the last 20 mins and added some herby dumplings. Made for a dinner party and received rave reviews. Will definately make again.

  Flag as inappropriate

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

  Your name: Reason:
• Rhubarb

  17 November 2011

  Rhubarb rated and commented on this recipe

  

  My husband was not keen when I suggested it - then complained there wasn't enough! Very tender will make again.

  Flag as inappropriate

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

  Your name: Reason:
• Miss Flops

  20 November 2011

  Miss Flops commented on this recipe

  Fantastic, stunning, superb, were just some of the comments my guests gave this dish. It is sublimely easy to make and even more sublime to eat. I used haunch of venison and I added mushrooms and whole cooked chestnuts which worked a treat. The meat was so tender and the flavour of the sauce was incredible. I would say, however, that it only comfortably fed 5 adults (but we do have healthy appetites). I served it with the Swede and Parsnip Bake which was delicious and complemented the venison beautifully. A real winner, will be making this again for sure.

  Flag as inappropriate

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

  Your name: Reason:
• ian B

  23 November 2011

  ian B commented on this recipe

  Tried to use the "Print this recipe" feature and is was not activated. If I print from my own printer it does not include the ingredients/quantities

  Flag as inappropriate

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

  Your name: Reason:
• Lozzers

  09 December 2011

  Lozzers rated and commented on this recipe

  

  Fabulous, and it freezes well too. The servings quantities are about right too.

  Flag as inappropriate

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

  Your name: Reason:
• Mazzy Moo

  11 December 2011

  Mazzy Moo commented on this recipe

  Having never tried Venison previously I was a bit nervous offering this to my significant other...what a success...it was absolutely delicious. It's going on our (short) list of dinner party recipes and SO has already requested a repeat. It's healthy, delicious and so simple to make. Brilliant.

  Flag as inappropriate

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

  Your name: Reason:
• catcalledcharlie

  21 December 2011

  catcalledcharlie rated and commented on this recipe

  

  Delicious! Made this last night to serve up on Christmas day along with Turkey! Wow, its full of flavour, earthy and sweet, it packs a punch. To be honest it nearly didn't make it to the freezer as I kept nibbling another mouthful 'just to taste test' as it cooled down. I took the bay out after 10 minutes as I am not keen on the flavour, and its still delicious! Can't wait to mop it up with some yorkshires on the big day!

  Flag as inappropriate

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

  Your name: Reason:
• Frannylou

  29 December 2011

  Frannylou commented on this recipe

  What a stunner!!! I left the redcurrant jelly out but used half a bottle of good quality mulled wine left over from Christmas..delicious!! I also left out the swede but mashed it in with the potatoes for a more earthy flavour to counteract the sweetness of the meat. Double portions all round and an empty pot. Will be cooking it again next week.

  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 £60 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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt 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 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, sugar 2g, salt 0.7 g

Advertisement

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.