Succulent braised venison

Succulent braised venison

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(151 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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1st Jan, 2019
We had this for the first time today, was absolutely beautiful, didn’t change the recipe but don’t forget to taste and season at the end. Lovely New Year’s Day meal, served with mustard mash and don’t forget the bread to mop up the juices at the end
18th Nov, 2018
This is my favourite "go to" as it's so adaptable. I use Quince jelly - Membrillo for the sweetener. Lucky to have been given a load this year so not expensive and absolutely deliciously yummy with cheese to follow!
9th Sep, 2018
Just gorgeous.
2nd Jan, 2018
Cooked this dish for the first time yesterday as an easy long slow cook recipe for New Year’s Day which would also use up some festive leftovers - very pleased with the result! Rendered 250g smoked bacon lardons to use as cooking fat and add to dish as only had 800g diced red deer venison; used carrot only as no turnip in local supermarket and did not fancy carrot and swede together; added 100g frozen morel mushrooms to vegetables; added small quantities of leftover gravies made with port and red wine as well as the red wine and beef stock; added a pinch of ground allspice; otherwise prepared and cooked recipe as given. Served with mashed potatoes mixed with leftover Brussels sprouts which had been cooked with pancetta and chestnuts à la Nigella plus some fried onion, double cream and flat leaf parsley and baked in the oven to re-heat and crisp up the top. Enjoyed by all and one remaining portion plus additional cooking liquid frozen for future use!
6th Nov, 2017
Fantastic dish. Only had 400g diced venison but used full recipe quantity of mixed carrot and swede, plus one large onion and 3 large shallots. 400 ml shiraz and 50ml port. Full quantity stock, flour and redcurrant. Ready after 1hr 40 but left covered in switched off oven for another hour. Beautiful, thick, satin sauce. Cooled and reheated (fan 120 for 40 mins, plus 150 for 15 mins) for dinner next night with baked potatoes. Soft, deep flavour. Next time, will add button mushrooms and maybe pancetta; serve with mustard mash. Probably the best casserole I've made.
29th Sep, 2017
Delicious, especially if made a day or 2 in advance. A good slosh of port in it is a great addition too. I wouldn't make for Christmas dinner as somehow it doesn't seem right not to have a proper roast, but is a great Sunday dinner option (or any other night) Very easy to make for great rewards. serve with creamy mash and red cabbage and even Brussel sprouts
1st Aug, 2017
Made this with 2 legs of venison (kept on the bone). Had marinaded them both overnight with the Korean lamb recipe on this site. Delicious.
30th Dec, 2016
Great flavours and really easy to make. Cooked for Christmas dinner this year as I wanted a dish that could be made the night before. Wow! we weren't disappointed :-) Re-heated in heavy iron pot, on a low heat on hob, as oven was full of roast vegetables. I spooned off some liquid to reduce in saucepan before adding back to main dish. Delicious! Will definitely make again.
19th Nov, 2016
Lovely recipe and so simple. Tastes great the day after and the day after that! Brilliant!
10th Oct, 2016
Yum! It definitely improves if you can make it the day before and let the flavours develop. Adding a generous slosh of port gives it depth. I'd add extra vegetables next time. Delish.


hkeen's picture
14th Dec, 2017
Can this be frozen ? I'd like to make in advance for a big family get together in the middle of the holidays
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. This recipe can be frozen. Simply defrost and then reheat on the hob.
29th Nov, 2014
Has anyone made this without the wine? I was thinking of just substituting it with more stock, some balsamic and either some grape or pomegranate juice? Thanks
goodfoodteam's picture
5th Dec, 2014
Hi there, thanks for your question, brown then add to the slow cooker and cook on low for 8 hours. Once cooked you may want to drain off the sauce and reduce if it's a little too much liquid.
30th Dec, 2019
I was just going to ask this question. Brilliant, thanks.
davandsar3's picture
23rd Nov, 2014
What's a wonderbag and where can you buy them?
25th Dec, 2013
How do I adapt this recipe succulent braised venison to a slow cooker?
25th Dec, 2013
How do I adapt this recipe braised venison to a "slow cooker"
5th Dec, 2014
Add one square of dark chocolate at the end of cooking time and stir gently to dissolve. Delicious.
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