Marinated Venison Ragout

by Eddie McDonald

We don’t cook with venison often enough! The lean, wild meat has a deep flavour and takes a punchy marinate such as this really well. With wine, juniper, allspice and nutmeg, the finished dish is a real, warming taste of autumn. So take your time, enjoy the slow, gentle cooking process, and get ready for something really moreish.
2½ - 3 HOURS


  • 2 400g packs Diced Red Deer Venison
  • 1 onion, chopped
  • 1 parsnip , chopped
  • 1 carrot, chopped
  • 2 stalks celery, sliced into chunks
  • 1 clove garlic
  • 1 bay leaf
  • 10 black peppercorns
  • 10 dried allspice berries
  • 6 dried juniper berries
  • 2 sprigs thyme
  • 1ltr red wine
  • 3 tbsp olive oil
  • 1 tbsp tomato purée
  • 1 tsp cornflour
  • salt and freshly ground black pepper
  • fresh nutmeg, grated
  • knob of butter
  • Marinated Venison Ragout


    • Marinate venison in all ingredients down to and including red wine, in the fridge for 12 hours. Drain, reserving vegetables and marinade. Pat meat dry.
    • Heat oil in a casserole and lightly brown the meat. Reserve, then cook vegetables in pan for 4-5 minutes, add tomato purée and cornflour, and cook until liquid evaporates.
    • Return meat, deglazing with a splash of marinade. Add remainder, slowly boil (skimming off any foam), cover and simmer gently for 2 hours, stirring occasionally.
    • Strain into large bowl, remove meat and set aside. For a less rustic finish, fish out the herbs and spices to avoid biting into an intense surprise!
    • Return sauce and veg to the pan and roughly liquefy using a masher or stick blender. Boil to thicken. Add the meat, return to a simmer, season and add grated nutmeg to taste. Stir in a knob of butter before serving.

    Braised Red CabbageCHEF'S TIP

    This finished casserole also makes a fantastic deep-dish game pie filling - just add the pastry! Serve with a side of Braised Red Cabbage

    GOT THE CUT? Buy Diced Red Deer Venison here

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