Braised Venison

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This is a good way to cook a piece of venison that you have had in the freezer. You can pour the marinade over the frozen meat and leave it to thaw overnight. Any juices from the venison run into the marinade and nothing is lost.


  • 1–1.25 kg/2–3 lb haunch of venison


    Place the venison in a deep dish. Peel the onion for the marinade and slice over the meat. Add the bay leaf, peppercorns, lightly crushed juniper berries and a few parsley stalks. Pour over the red wine and oil. Leave to marinate for 12 hours or overnight, turning the meat and basting from time to time. Drain and pat dry and reserve the marinade.

    Melt the dripping in a large frying pan. Brown the venison on both sides in the hot fat and then remove from the pan. Add the peeled and thickly sliced onion, carrots and celery for the bed of vegetables. Fry for a moment in the hot fat and then transfer to the base of a large casserole. Strain in the reserved marinade. Add 2–3 pieces finely pared orange rind and sufficient stock just to cover the vegetables. Bring to a simmer then place the piece of venison on top. Cover the meat with a buttered paper and then a tight-fitting lid. Place in the centre of a very moderate oven (190Β°C., 325Β°F., Gas Mark 3) and braise gently, allowing 30 minutes per 0.5 kg (1 lb) plus 30 minutes.

    Lift the meat out, carve into slices and arrange in a hot serving dish. Meanwhile strain the stock from the braising pan into a saucepan. Add the strained juice of the orange, the redcurrant jelly and a seasoning of salt and pepper. Bring up to the boil, stirring to blend the ingredients. On a flat plate blend the butter with the flour to make a beurre maniΓ©. Add in pieces to the pan of gravy, stir until melted and blended and then bring up to the boil, stirring until thickened. Pour over the sliced venison. Heat through and serve.