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 (139)

elizabethgalbraith's picture

Lovely recipe and so simple. Tastes great the day after and the day after that! Brilliant!

lucieflint's picture

Yum! It definitely improves if you can make it the day before and let the flavours develop. Adding a generous slosh of port gives it depth. I'd add extra vegetables next time. Delish.

AnniSpanni's picture

Absolutely delicious. Has become a bit of a staple in our house now. I find it takes longer to reduce down to a thick sauce so I tend to leave it in the oven with the lid off or move it to the hob for another hour or so (be careful not to burn the bottom!). I also use black cherry jam instead of red currant jelly. Tastes divine and so easy to make. This will be on our dinner party menu for years!

goldiethegold's picture

Great dish which was easy to substitute items and still tasted lovely . Only had minimum time in oven today but sure wouldn't deteriorated for longer !

mickderby56's picture

This is one of those recipes that has absolutely everything going for it! Exquisitely tasty as it stands, but flexible enough to agree with virtually anything you decide to dress it up with. My last batch included parsnip, a few crushed juniper berries, dashes of Tabasco, Worcestershire sauce and mushroom ketchup, and a packet of dried porcini with their soaking liquid. It doesn't seem to mind how long you forget about it in the oven, and if anything it improves with freezing. It will be in my repertoire for many years to come. Nice one, Nick!

perky2512's picture

This was the most delicious venison stew. I actually made it in my wonderbag (its a slow cooker that uses no electricity or gas). My friends and kids loved it. Froze the leftovers and just as good when it was re-heated.

emmveebee's picture

Absolutely Devine. Dark, rich, meltingly tender. Used Bon Maman black current compot and a splash of balsamic, as I'd no other preserve. Served with potato/leek Dauphinois and steamed Spring greens. Will be a favourite now for years to come, I'm sure.

lizleicester's picture

Used local Scottish venison as we were on holiday there which also meant the casserole was left nearly all day to cook so reduced the temperature to 120C (fan) and it was still absolutely fine after more than 6 hours. Had blackcurrant jam instead of sharper redcurrant jelly, but it was still delicious. Served

LizzieHarry's picture

Absolutely delicious. My first time cooking with venison too, and it turned out wonderfully. I wanted to make it more of a one pot meal, so added more root vegetables (more carrots, parsnip, sweet potato, swede) and then upped the amount of liquid a little to ensure they all got cooked. Served with crusty bread - amazing.

aussiejen's picture

My first time cooking with venison but this makes a great dinner party meal as you can prepare it then leave it. I doubled the veg and added button mushrooms later on. The fresh thyme wafted through the house impressing the guests as they entered the house. Such a rich flavour so make sure you choose a light pudding to follow.

MrsH1978's picture

Yum, yum, yum! Had a practice at making this for NYE this year and it was gorgeous. I think the butcher made a mistake and didn't give me venison as it didn't taste very gamey and the meat didn't fall apart like I was hoping for but it was still delicious. I used chantanay carrots instead.

susiqsi86's picture

This was delicious - the sauce was especially flavoursome. I didn't have redcurrant jelly, so I used some three-fruit preserve and some fresh redcurrants. I also replaced the swede with mushrooms.

sandra211's picture

Forgot to rate = 10 *s

sandra211's picture

Have now made this dish several times, always delicious. Have, as suggested by several users, added mushrooms at a later stage once or twice and bulked up the veg. Heartily recommend,

jose81's picture

Forgot to say, we're gluten free so used doves farm flour and turned out perfectly.

jose81's picture

Had this tonight and it was delicious. Succulent tender meat and rich tasty sauce. We used 700g venison and the rest of the recipe which gave more than enough meat, but I would add more veg next time. Button mushrooms would be great in it too. Served with garlic bread.

soozin1962's picture

Had this for dinner last night, was amazing!! I replaced the celery & swede with extra carrots and Portobello mushrooms. I also used ST. Dalfour Four Fruit jam which is gluten free and very thick in constancy and worked very well.I was unsure about the wine, so used what we had at home(Goldridge Pino Noir). Served the dish with green beans& Jacket potato. Divine!!!! :) *****

francescarnie1961's picture

As I'm a vegetarian cooking for meat eaters this was a straight forward and easy dish to do.obviously I couldn't taste as I went along so had fingers crossed when it went on the table!
However,it was thumbs up and "when can you do this again"so full marks for this one!!!

debbie045's picture

Cooked this twice now with venison from our local farmers market in Winchester. Accompanied by creamy mash and Savoy cabbage and served with a light starter and dessert, a real winner on both occasions! So easy to prepare and time to spend with guests rather than fussing in the kitchen - love it!

pangelique's picture

Didn't have any turnips/swede, so replaced it with parsnips. Very delicious. Would make it again.


Questions (5)

David-KT's picture

Has anyone made this without the wine? I was thinking of just substituting it with more stock, some balsamic and either some grape or pomegranate juice? Thanks

goodfoodteam's picture
Hi there, thanks for your question, brown then add to the slow cooker and cook on low for 8 hours. Once cooked you may want to drain off the sauce and reduce if it's a little too much liquid.
davandsar3's picture

What's a wonderbag and where can you buy them?'s picture

How do I adapt this recipe succulent braised venison to a slow cooker?'s picture

How do I adapt this recipe braised venison to a "slow cooker"

Tips (1)

Marycastle.'s picture

Add one square of dark chocolate at the end of cooking time and stir gently to dissolve.