Succulent braised venison recipe | Good Food

Name: Succulent braised venison recipe | Good Food
Ingredients: 2 carrots roughly chopped; 140g turnip or swede, roughly chopped; 2 onions roughly chopped; 3 celery sticks roughly chopped; olive oil and butter, for frying; 1 garlic clove crushed; 1kg boned leg or shoulder of venison cut into large chunks (or buy ready-cubed venison for stewing); 5 tbsp plain flour seasoned with salt and pepper; 2 tbsp redcurrant jelly (or rowan or hawthorn jelly); 450ml dry red wine (Rioja is good); 450ml beef stock; 2 thyme sprigs; 1 bay leaf

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Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey

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Ingredients

2 carrots roughly chopped
140g turnip or swede, roughly chopped
2 onions roughly chopped
3 celery sticks roughly chopped
olive oil and butter, for frying
1 garlic clove crushed
1kg boned leg or shoulder of venison cut into large chunks (or buy ready-cubed venison for stewing)
5 tbsp plain flour seasoned with salt and pepper
2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
450ml dry red wine (Rioja is good)
450ml beef stock
2 thyme sprigs
1 bay leaf