Succulent braised venison

Succulent braised venison

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(134 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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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.
jburton's picture
14th Jan, 2012
I managed to find venison in the end at 2.99 a pack from Morrisons (bargain) so I bought 3. It means I'm 100g less than recipe states but I don't think this will make any difference. I used Pinot Noir as this is what I had in, it smells lovely all ready. I've decided to cook it for 2hrs instead of the one and a half. I'll be back to comment on how it went.
jburton's picture
11th Jan, 2012
Was wondering if i could use venison sausages in this instead?
8th Jan, 2012
Made it for Boxing Day along with Braised red cabbage. Doubled the ingredients and used about 2.5kg of diced venison (there were 12 of us!!) Went down a treat with just a bit left over for dinner the following day.
2nd Jan, 2012
I didn't change any of the ingredients and ALL of my 5 children (who won't normally eat any kind of meat) demolished it! I wanted a recipe for my 10 month old daughter so I could blend it for her as she is a picky eater. I also had a lovely gift of venison from my landlady (who owns a factory full of it) and needed new ideas as I had never had it before. This is a beautiful dish and one I will cook again (if not every day). One in a million meal, I cooked it with mash and left over suede and carrots, mashed together with butter (great granma's idea and it worked with the kids). Would recommend to anyone with picky children!
29th Dec, 2011
Ooops...forgot to score it!!!
29th Dec, 2011
What a stunner!!! I left the redcurrant jelly out but used half a bottle of good quality mulled wine left over from Christmas..delicious!! I also left out the swede but mashed it in with the potatoes for a more earthy flavour to counteract the sweetness of the meat. Double portions all round and an empty pot. Will be cooking it again next week.
21st Dec, 2011
Delicious! Made this last night to serve up on Christmas day along with Turkey! Wow, its full of flavour, earthy and sweet, it packs a punch. To be honest it nearly didn't make it to the freezer as I kept nibbling another mouthful 'just to taste test' as it cooled down. I took the bay out after 10 minutes as I am not keen on the flavour, and its still delicious! Can't wait to mop it up with some yorkshires on the big day!


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