Braised Venison

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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