Succulent braised venison

Succulent braised venison

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(130 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 carrots, 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 onions, 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, questions and tips

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2nd Mar, 2014
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.
14th Dec, 2013
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.
27th Nov, 2013
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.
11th Nov, 2013
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.
12th Oct, 2013
Forgot to rate = 10 *s
12th Oct, 2013
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,
28th Sep, 2013
Forgot to say, we're gluten free so used doves farm flour and turned out perfectly.
28th Sep, 2013
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.
20th Sep, 2013
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!!!! :) *****
26th Feb, 2013
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!!!


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