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Slow-braised Venison with Blackcurrant and Thyme

Slow-braised Venison with Blackcurrant and Thyme

    6 serving

Prep time:

Cook time:

Serves: 6

This rich, flavoursome meat stew is a hearty and warming dish, perfect for autumn or winter.
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Ingredients

  • 3 tbsp olive oil
  • 750g shoulder venison , cut into larger than bite-size pieces
  • 225g shallots, peeled
  • 2 garlic cloves, crushed
  • 160g cubed pancetta or chopped streaky bacon
  • 125g shiitake mushrooms
  • 2 tbsp fresh thyme , chopped
  • 2 tbsp plain flour
  • 4 tbsp Bonne Maman Blackcurrant Conserve
  • 300ml ale
  • 400g chopped tomatoes
  • 300ml stock (vegetable, beef or chicken)
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce

Method

Step 1

Preheat the oven to 170C/150C Fan/Gas 3.

Step 2

Heat the olive oil in a large, ovenproof casserole and brown the venison, a few pieces at a time. Remove from the pan and set aside.

Step 3

Put the shallots, garlic, pancetta and mushrooms in the pan and fry, stirring, until golden brown. Stir in the thyme and the flour.

Step 4

Return the venison with all the remaining ingredients and bring slowly to the boil. Cover and simmer very gently for around 3 hours or until meltingly tender.

Step 5

Serve with creamy mash, braised carrots and some tenderstem broccoli.

Step 6

To freeze: cool, pack and freeze at the end of step 3. To use: thaw overnight at room temperature and return to the casserole with 150ml of stock. Bring to the boil and simmer gently for 20 minutes or until piping hot.

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