Name: Braised Venison with Carrots
Yield: Serves 4
Cuisine: British
Ingredients: 2 garlic cloves, peeled and crushed; 3 juniper berries, crushed; 750 ml good red wine; 1 teaspoon thyme leaves, chopped; salt and freshly ground black pepper; 200-250 g small carrots, such as chantenay, peeled; 3 tablespoons plain flour; a couple of good knobs of butter; 2 onions, peeled and finely chopped; vegetable oil for frying; 60 g butter; 1-2 teaspoons cornflour (optional); 1.5 kg trimmed venison meat, from a single muscle; 1 tablespoon chopped parsley; 1 teaspoon caster sugar; 1 bay leaf; 2 tablespoons tomato purée; 1½ litres good dark beef stock

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Braised Venison with Carrots

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of