Scottish Style Braised Venison


  • 2 carrots, roughly chopped
  • 140g turnip, swede or sweet potato
  • 2 onions, roughly chopped
  • 3 celery sticks, roughly chopped
  • olive oil and butter/marg, for frying
  • 1 garlic clove, crushed
  • 1kg boned leg or shoulder of venison, diced
  • 5 tbsp plain flour, seasoned with salt and pepper
  • 2 tbsp redcurrant/hawthorn/damson jam
  • 450ml dry fruit wine (I used extra dry damson)
  • 450ml beef or venison stock
  • 2 thyme sprigs
  • 1 bay leaf


Heat the oven to 180 degrees.

Fry the vegetables for 5 minutes, add the garlic for a further minute. Remove to a bowl.

Coat the diced venison in flour salt and papper and cover well. Fry off, sealing the dice. Remove to a bowl.

Add wine and jam to a pan and bring to the boil. Add stock, thyme and bay, then the meat and vegetables.

Transfer to an oven dish and place in the oven for 1 1/2 hours. Check to ensure dice is tender before removing. Garnish with hearty spinach according to taste!

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