Venison in Claret


  • 1 lb (500 g) venison, shoulder, neck or slices from the haunch
  • 2 level tablespoons flour seasoned with salt and pepper and ½ teaspoon freshly ground allspice
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 1 pt (600 ml) robust claret ( c)
  • 1 tablespoon rowan jelly, plus extra for serving


  • salt and pepper


Preparing and Browning the Meat

Cut the meat up neatly into bite-size pieces and coat in seasoned flour. Heat the oil in a pan or flameproof casserole and brown the onion, then add the meat and brown well. Sprinkle in any leftover flour.


Add the claret and rowan jelly. Bring to a slow simmer, cover and cook, preferably in a slow oven, till the meat is tender, about 1½ hours.

Finishing and Serving

Season and serve with mealy potatoes and rowan jelly.