Name: Braised Venison
Yield: Serves 4
Ingredients: 6 juniper berries, crushed; pared rind of 1 orange; 1 teaspoon redcurrant jelly; 300 ml/10 fl oz chicken stock (cube OK); kneaded butter (mix 20 g/¾ oz butter with 20 g/¾ oz plain flour and knead until smooth); 2 onions, finely chopped; 1 tablespoon dripping, lard or goose fat; 2 celery stalks, finely chopped; 2 carrots, finely chopped; 1.3 kg/3 lb haunch of venison; 4 parsley leaves, stalks and, if possible, roots, too – all tied together in a piece of cheesecloth); 300 ml/10 fl oz red wine; 2 tablespoons red-wine vinegar; 2 pieces of pared rind from an unwaxed lemon, as long as a little finger, chopped; 1 bouquet garni; 2 bay leaves; 1 sprig of celery leaves; 3 sprigs of thyme; 1 celery stalk, thinly sliced; 1 clove garlic; 6 peppercorns; 2 tablespoons olive oil; 2–3 tablespoons double cream; 1 large onion, thinly sliced; 1 large carrot, thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Venison’s a highly underrated meat and can range from the majestically rich (a well-hung red deer, say) to the subtle and sweet (muntjac, perhaps the finest of them all). Farmed deer are of a decent quality, and are probably the easiest to find in supermarkets. This recipe comes from my late step-mother Rose.

Ingredients

1.3 kg/3 lb haunch of venison
1 tablespoon dripping, l

Dinner

Method

To make the marinade, put all the ingredients into a pan, bring to the boil and simmer for 3 minutes. Allow to cool.

Put the venison into a deep non-reactive bowl and cover with the marinade. Cover and marinate in the fridge for at least 24 hours (48 even better), turning occasionally.

Preheat the oven to

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Ingredients

Method

Part of