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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12th Mar, 2012
Amazing taste! This is the first time I've cooked venison and I loved it. Followed recipe exactly with one substitute, celery root instead of turnip because I couldn't find any turnips. Cooked in my CrockPot on low for 4 hours then on high with cornstarch added for one hour. Was delicious. Will make again! :)
11th Mar, 2012
Loved this, really easy. I halved the quantities which was perfect as a generous portion for 3, served it with sundried tomato soda bread. I didn't have any redcurrant jelly, so used port and cranberry sauce - worked very well!
11th Mar, 2012
Absolutely beautiful and everyone loved it. I would allow slightly longer to prepare than indicated though.
4th Mar, 2012
I made this for friends last weekend and it was enjoyed by us all.I made it the day before and then slowly reheated it the next day which made entertaining very easy, I served it with duchesse potatoes and roasted parsnips.It's the first time I've ever cooked venison and will be making it again very soon.
25th Feb, 2012
Never cooked venison before. This recipe is wonderful. Followed to the letter. Decided to try this recipe on a Sunday when the local butcher was closed. Thought I'd have a problem buying venison but bought at local Tescoes. The finished result was delicious and will be cooking again.I will try with beef for a cheaper meal (but not so low on fat).I will be searching for other Venison menus in future. I knew little about redcurrant jelly as an ingredient - but have now used it for lamb and duck also. My local Tescoes does not stock it so I have stocked up from Sainsbury.
13th Feb, 2012
Very nice recipe - I divided it by half and missed out the swede but added some chestnut mushrooms. Would make 3 generous or 4 smaller portions. I ended up cooking for longer as people were late for lunch but it just made the meat more tender although I should have added a touch more liquid. The sauce was lovely. Would work just as well with beef I'd imagine (and cheaper too!) but venison was a real treat.
7th Feb, 2012
We made this for family who had a long drive and weren't certain of arrival time. Instead of onions and redcurrent jelly we used some onion mush we'd made with our redcurrants (love having different sorts of onion mush on the stand by), we used carrots and parsnips as we didn't have swede or turnips. It was very popular, the meat so tender (lucky to have a collegue who hunts so gorgeous meat). Great recipe and easy to adapt to what you have around. We've now made several versions and it's always a bit too popular ... no leftovers.
27th Jan, 2012
Really lovely. Just had a bowl now for my lunch,& will have the rest as a family meal tomorrow night. First time I have cooked with venison...won't be the last!
22nd Jan, 2012
Excellent! Doubled it and made it using Rioja as suggested for my Boxing Day family dinner and was very pleased with the results.
jburton's picture
14th Jan, 2012
Oh and I couldn't find any of the suggested jelly/jam so I used Caramelized red onion chutney as I had a jar in.


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