Braised Venison Stew

Preparation Time:

15 mins

Cooking Time:

2 hours



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A warmer into the bank for any cold evening after a long day outdoors!


2 Carrots, roughly chopped

140g Roughly chopped turnip

2 Onions, chopped

Butter, for frying

1 Garlic clove, finely chopped

1kg Boned leg or shoulder of venison, cut into large chunks

5 tbsp Plain flour

Salt and pepper to season

2 tbsp Redcurrant jelly

450ml Dry red wine

450ml Beef stock

2 Sprigs thyme

1 Bay leaf


1. Fry the vegetables in a little butter in a casserole pot for 4-5 mins until golden. Add the garlic and fry for a further minute. Remove from the heat and place to one side.

2. Coat the venison in the flour (seasoned with the sale and pepper). Add more butter to the pan and sear the venison over a high heat, stirring now and then, until golden brown. Cook a few chunks at a time to keep the heat in the pan. Set aside with the vegetables.

3. Add the redcurrant jelly and wine to the pan. Bring to the boil, and mix in all the parts stuck to the bottom of the pan during the earlier stages. Pour in the stock, and then then add the meat and vegetables along with the thyme and bay leaf. Bring to the boil and then cover and transfer to a preheated oven (160C fan / 180 no fan / gas 4) for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

4. Serve with a dark ale or stout!