Tender venison slowly braised in red wine with stock, herbs, and vegetables, then finished with a glossy red currant sauce for a refined yet comforting main course.
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Overview
Ingredients
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Recommended cut
perna de veado em cubos
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
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servings
Preparation
720 min
Place the venison in a large bowl with the carrots, onion, garlic, bay leaves, thyme, and juniper berries. Pour in 250 ml of the red wine, cover, and refrigerate overnight, or for at least 8 hours.
10 min
The next day, remove the venison from the marinade and pat it dry well with kitchen paper. Strain the marinade liquid and reserve it. Keep the vegetables separate from the liquid. Season the venison lightly with salt and pepper.
8 min
Heat the oil and butter in a large heavy casserole over medium-high heat. Brown the marinated vegetables for 4 to 5 minutes. Remove and set aside. Add the venison in batches and brown well on all sides. Do not overcrowd the pan.
10 min
Return all the venison and vegetables to the casserole. Sprinkle over the flour and stir for 1 minute. Add the tomato paste and cook briefly. Pour in the reserved marinade liquid, the remaining red wine, and the beef stock. Add the bay leaves and thyme if desired. Bring to a gentle simmer.
3 min
Cover the casserole and transfer to a preheated oven at 180°C. Cook for about 1 hour 30 minutes, stirring once halfway through, until the venison is tender. If needed, continue cooking for 15 to 30 minutes more depending on the cut.
10 min
Remove the venison pieces with a slotted spoon and keep warm. Skim excess fat from the cooking liquid if necessary. Simmer the sauce on the hob for a few minutes until lightly reduced, then stir in the red currant jelly until glossy and balanced. Taste and adjust seasoning.
Tips
Plating
Pairings
Creamy mashed potatoes
A classic side that soaks up the rich red wine sauce beautifully.
Celeriac purée
Silky and slightly earthy, it pairs especially well with game.
Buttered root vegetables
Carrots, parsnips, and turnips complement the braised flavors.
Food & wine pairing
FAQ
Yes. This dish is excellent made a day in advance. Cool it, refrigerate, and reheat gently the next day. The flavor usually improves overnight.
Use shoulder, neck, shank, or diced stewing venison. Lean loin or saddle are better for quick cooking and are not ideal for this recipe.
You can, but the marinade improves flavor and helps tenderize the meat slightly. If short on time, marinate for at least 2 to 4 hours.
Cranberry jelly is the closest substitute. A small spoon of blackcurrant preserve can also work, but use less as it can be stronger and sweeter.
The meat should be tender when pierced with a fork but still hold its shape. Cooking time may vary depending on the cut and age of the animal.
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