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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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.
10th Nov, 2012
Perfect hubby loved it, used venison and did not change the recipe, very rich and warm winter meal
clairroberts's picture
28th Oct, 2012
I made this using my slow cooker and didn't have turnips so used squash instead. Generally good flavour but too sweet. I have experienced this with venison recipes before maybe a combinatin of carrots, squash and perhaps too much redcurrant jelly.
19th Sep, 2012
Used parsnips in place of the turnips/swede to placate fussy family. It was delicious. Also freezes well!
6th May, 2012
Very good, made it into a venison pie. Wil certainly do again
26th Mar, 2012
Cooked this for an informal dinner with friends and everyone yummed it up. Hubbie particulary pleased and wants me to make it again. It was easy to cook and the venison was lovely and tender - the taste wasn't overpowering either. Highly recommended.
21st Mar, 2012
I have to avoid gluten so can I use cornflour or rice flour??
20th Mar, 2012
This is a total winner, It's my reliable dinner party dish. I always make it the night before, and I add lots more veg, there is a lot of venison (I also use beef it's just as good) so more veg is better I think.
17th Mar, 2012
I regularly make this is my slow cooker. Any left over freezes well. I then take it out and top with mash - cottage pie style. Delicious!
14th Mar, 2012
We are doing this stew for our wedding meal and it is a winner and so simple to achieve in the slow cooker.


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