Slow Braised
Venison Recipe

This venison recipe is an all time favourite of mine partly because it so easy to make, but also because the finished dish is absolutely delicious! Served very simply with some creamy mashed potato and glazed green beans it makes a perfect dinnet party dish. And better still, this dish actually improves if made twenty four hours in advance and stored in the refrigerator!

This venison recipe is best cooked in a slow cooker (crock pot) but if that's not available use a large lidded casserole in a slow oven instead.

Gourmet food........the EASY way!

Slow Braised Venison Casserole
with Mushrooms & Juniper Berries

1oz/25g butter
2 tbsp olive oil
2 tbsp plain flour seasoned with salt & freshly milled black pepper
1½lb/750g venison shoulder, diced
4 rashers rindless smoky bacon, sliced into strips
1 large red onion, diced
2 cloves garlic, finely chopped

7fl oz/200ml full bodied red wine
8 fl oz/250ml chicken or vegetable stock
1 dessert spoon tomato pureé
1 tbsp redcurrant jelly
1 dessert spoon roughly crushed juniper berries
few dashes Worcestershire sauce
few sprigs fresh thyme

8oz/250g button mushrooms washed, drained and quartered

small bunch fresh parsley, finely chopped to finish

METHOD

• Toss the diced venison in the seasoned flour and shake off any excess.
  

• Heat butter and oil in a large heavy based frying pan. Add a small quantity of the venison and brown lightly turning occasionally over a high heat. Using a slotted spoon remove the venison and add to the crock pot. Repeat the process until all of the venison has been browned.
  

• Add the bacon strips to the hot pan and fry quickly until lightly browned, turning occasionally. Using a slotted spoon remove the bacon to the crock pot.
  

• Add the diced onion and garlic to the hot pan and fry over a medium heat until lightly browned. Using a slotted spoon remove to the crock pot.
  

• Pour off any remaining oil in the pan and add the red wine and stock to the pan. Turn the heat on high and bring up to a gentle boil. Add the remaining sauce ingredients and stir gently. Add the hot sauce to the crock pot, season with salt and freshly milled black pepper and give it a good stir to mix everything together. Cover with a lid and cook on slow following the manufacture's recommended cooking time.
  

• Approximately an hour before the end of the cooking time, add the mushrooms, stir and return the lid.
  

• At the end of the cooking time, stir through the chopped parsley and check the seasoning.

This venison recipe can also be used to make a delicious venison pie. Cook the venison the day before and refrigerate. When ready to bake spoon the venison mix into a suitable pie dish and top with flaky pastry or short crust pastry. Brush with beaten egg and bake to perfection. Delicious!

To go from my venison recipe to
My Beef Pot Roast Recipe
CLICK HERE