Braised venison with beer and cranberries

A hearty and comforting dish perfect for a leisurely Sunday lunch.
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Serves: 6         
Preparation time: 20 minutes      
Cooking time: 3 hours 30 minutes

* 1kg ready diced venison haunch
* 5g salt
* 2g crushed black pepper
* 150ml vegetable oil
* 40g butter
* 100g flour
* 4 carrots peeled and diced to 0.5cm
* 200g peeled button onions
* 150g halved button mushrooms
* 150g diced celery 0.5cm
* 2 bay leaves
* 120g frozen cranberries
* 50g red currant jelly
* 4g thyme leaf
* 200ml cranberry juice
* 20g tomato paste
* 300ml Stella Artois beer
* 500ml chicken stock
* 20g flour
1. Preheat oven to 170C. Season the meat with 3g salt, pepper and then rub in the flour (disgard any excess).

2. Place a large flat casserole pan on to a medium heat with the oil. When it is hot, slowly add the meat, making sure not to splash.

3. Cook the meat until golden brown, for about five to eight minutes, turning the meat around the pan every few minutes so that it browns all over.

4. Turn the heat off then remove the meat from the pan by using a large slotted spoon and place on to a clean tray.

5. Place the casserole pan on to a medium heat and add the butter. Once melted add the carrots, celery, thyme, bay leaf and salt and cook for 8-10 minutes until golden, stirring now and again.

6. Add the onions and mushrooms and cook for a further six to eight minutes.

7. Place the venison back into the pan along with the beer. Reduce the liquid down by half before adding the stock, red currant jelly, cranberries and tomato paste. Turn the heat up and bring to a simmer.

8. Skim off any build-up on the surface and cover with a sheet of parchment paper and lid, then place into the oven and cook for 1 hour 45 minutes, until the meat is tender. Check every 30 minutes to give a stir and add more stock if needed.

9. Serve this with mashed potato and some roast parsnips

More from Tom Aikens:

 Stella Artois has partnered with Michelin-starred chef Tom Aikens to create a series of recipes with social sharing at their heart. View Tom's step-by-step video here. To find out more, visit

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