Maggie Beer

Braised Venison with Red Wine, Rosemary and Game Stock

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Step 1: Preheat a fan forced oven to 140C.

Step 2: Season the venison with a good pinch of sea salt, set aside.

Step 3: Place a heavy based high side frying pan or pot over a high heat, add the olive oil and once hot sauté off the onions for 4 to 5 minutes or til they are light golden brown, then add the garlic and rosemary and continue to sauté for a further 3 to 4 minutes.

Step 4: Then add the venison and brown on each side (you may need to do this in batches so that the pan / pot is not over crowded).

Step 5: Then deglaze the pan with the red wine and reduce by half. Then add the game stock, juniper berries and thyme. Place a lid on the pan / pot and place into the preheated oven and slowly braise for 4 hours. This timing will depend on the type of pot and oven being used, but you are looking for the liquid to have reduced to a lovely rich sauce and the venison meat falling apart.

Step 6: Adjust seasoning to taste.

Maggie's tip: This recipe can also be made in a slow cooker, however cooking time will vary.


  1. 1.5kg venison leg meat 2cm diced
  2. 1 brown onion roughly chopped
  3. 8 cloves garlic peeled and chopped
  4. 2 tbspn rosemary roughly chopped
  5. 1/4 cup red wine
  6. 100ml 4 cups game stock
  7. 6 juniper berries bruised
  8. 6 sprigs fresh thyme
  9. You'll need to make: 1 serve Soft Polenta with Parmesan

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