Succulent braised venison

Succulent braised venison

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(130 ratings)

Prep: 15 mins Cook: 1 hr, 50 mins

Easy

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

Nutrition:

  • kcal277
  • fat10g
  • saturates2g
  • carbs18g
  • sugars2g
  • fibre2g
  • protein30g
  • salt0.7g
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Ingredients

  • 2 carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 140g turnip or swede, roughly chopped
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, roughly chopped
    Celery

    Celery

    sell-er-ee

    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)
    Venison

    Venison

    ven-ee-sun

    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)
    Redcurrant

    Redcurrant

    red-cur-rant

    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

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf

Method

  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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missflops
20th Nov, 2011
Fantastic, stunning, superb, were just some of the comments my guests gave this dish. It is sublimely easy to make and even more sublime to eat. I used haunch of venison and I added mushrooms and whole cooked chestnuts which worked a treat. The meat was so tender and the flavour of the sauce was incredible. I would say, however, that it only comfortably fed 5 adults (but we do have healthy appetites). I served it with the Swede and Parsnip Bake which was delicious and complemented the venison beautifully. A real winner, will be making this again for sure.
loug100
17th Nov, 2011
5.05
My husband was not keen when I suggested it - then complained there wasn't enough! Very tender will make again.
suehildersley
28th Oct, 2011
5.05
Lovely! cooked in the slow cooker all day transfered to the oven for the last 20 mins and added some herby dumplings. Made for a dinner party and received rave reviews. Will definately make again.
anggrrr
26th Oct, 2011
5.05
I left out the swede and threw in an extra carrot. This was lovely, far tastier than I was expecting. I used my slow cooker so reduced the stock and wine by half.
possum007
25th Oct, 2011
5.05
Fantastic recipe. One of the best stews i have ever tasted. Did not change a thing, other than adding some pearl barley and field mushrooms, and it turned out just brilliantly. The gravy was thick, dark and thoroughly tasty. I will be making this on a regular basis.
emmahewson
16th Oct, 2011
5.05
Absolutely mouthwatering. Especially when you come in from the pub. I served it with polenta and red chard - a perfect autumn meal.
kathandeddie
9th Oct, 2011
5.05
This was so easy to make and was absolutely delicious. I cooked it in my slow cooker for 5 hours and the meat just melted.
jimmymum
4th Oct, 2011
5.05
Cooked this for dinner tonight without any deviation from the recipe, tasted fantastic will definitely cook this again, maybe for a dinner party.
nwillcoc
16th Sep, 2011
5.05
divine
nwillcoc
16th Sep, 2011
5.05
divine

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