Braised Venison with Carrots

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Try to use a singular cut from a seamed haunch, shoulder, neck or shank for this recipe, as the cooking time will then be consistent. If you buy ready-diced meat, it may be a mixture of cuts and there is a risk that some pieces will be tender, while others won’t be cooked.


  • 1.5 kg trimmed venison meat, from a single muscle
  • 750 ml good red wine
  • 2


Cut the venison into 3-4 cm chunks and place in a stainless steel or ceramic bowl with the red wine, garlic, thyme, bay leaf and juniper berries. Cover and leave to marinate in the fridge for 2 days.

Drain the meat in a colander, reserving the marinade, and dry the pieces on some kitchen paper. Flour the meat lightly, using a tablespoon of the flour, and season with salt and pepper. Hea