Succulent braised venison

Succulent braised venison

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(129 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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21st Jan, 2013
Didn't have any turnips/swede, so replaced it with parsnips. Very delicious. Would make it again.
19th Jan, 2013
Absolutely gorgeous! We used gooseberry jelly instead, because its what we had but it worked just fine. Definitely worth putting all the wine in. A great weekend treat if you're on a diet, as its lean. Super tasty!
18th Jan, 2013
I followed the recipe exactly apart from the celery, as I am trying not to buy extra vegetables in addition to the veg box. The dish was tasty but not amazing. The meat was wonderfully tender and it was rich, but seemed to be lacking some depth of flavour. I will try making it again because it was nice, but will mess around with the recipe a bit. I think frying some pancetta beforehand and using the fat from that to cook the vegetables would be good. I would use an extra sprig of thyme, another clove of garlic and would cook the red wine off for longer. I served this with mashed potatoes, and cabbage cooked with a little nutmeg.
12th Jan, 2013
A great hit! Our first taste of venison & we'll be back for more
31st Dec, 2012
Would love some tips on reheating if anyone has done so with this dish. We are making for the first time today to serve tomorrow.
28th Dec, 2012
forgot to rate!
28th Dec, 2012
Cooked this for Christmas dinner and was fabulous! Everybody loved it, even the guests who usually don't like the 'gamey taste' of venison. Very easy too, popped in the oven and had lots of time to prepare the appetizers and other dishes!
30th Nov, 2012
I ofte nmake this recipe with great success every time. I always add a couple of squares of 70% dark chocolate at the end and it gives it a nice dark glossy look, without adding any sweetness. I serve it with red cabbage with apple ,onion and sultanas---Heaven!!!
30th Nov, 2012
HELP PLEASE ~ If you cook this in advance, how would you suggest reheating, temp & how long?
11th Nov, 2012
My wife made this last evening and it is certainly a very tasty dish. I agree with the comments about it not serving 8, my wife did half quantity and it just served the two of us, although we had no additional vegetables. One ingredient I would also query - the Garlic. For half quantity she should have used half a clove. She actually put one whole one in, crushed. When she wasn't looking I added two more, grated. Even then, in the dish as served it was difficult to notice any Garlic influence.


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