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Braised Venison with Juniper and Cream

Contributed by: Chris, WebAdmin. of


  • 2 pound piece of boneless leg of venison
  • 1 tablespoon butter
  • 3 tablespoons vegetable oil
  • 2 tablespoons flour
  • Salt and pepper
  • 1 cup creme fraiche or heavy cream

For the marinade

  • 1 bottle red wine
  • 2 onions, quartered
  • 4 shallots, halved
  • 3 garlic cloves, finely chopped
  • 1 leek, trimmed, split and thinly sliced
  • 2 carrots, sliced
  • 1 tablespoon juniper berries, crushed
  • 2 tablespoons vegetable oil


Make the marinade:

Combine the wine, onions, shallots, garlic, leek, carrots and juniper berries in a saucepan. Bring to a boil and simmer 10 minutes. Leave the marinade to cool.

Tie the meat at regular intervals. Put meat and marinade in a deep nonmetallic bowl and spoon over the oil. Cover and leave to marinate in the refrigerator, stirring occasionally, one to two days.

Preheat the oven to 325 F. Drain the meat and vegetables, reserving the marinade. Pat the meat dry with paper towels. Heat the butter and 2 tablespoons of the oil in a saute pan or large flameproof casserole. Brown the venison over high heat on all sides, five to seven minutes. Remove the meat to a plate.

Add the remaining oil with the drained vegetables and flavorings from the marinade to the casserole and saute until lightly browned, four to six minutes. Sprinkle over flour and cook, stirring until browned, one to two minutes. Return the venison to the casserole and stir in the marinade, salt and pepper - the meat should be completely covered. Cover with a lid and bring to a boil. Transfer to the heated oven and cook, stirring occasionally, until meat is done, two to three hours. If the casserole gets dry during cooking, add a little water.

Transfer the venison to a platter and cover with foil to keep warm. Strain the cooking juices into a saucepan, pressing down on the vegetables to extract all the liquid. Skim any fat and boil, stirring often, to reduce and concentrate the flavor, five to 10 minutes - the sauce should be thick enough to coat the back of a spoon. Stir in the cream and bring just back to a boil. Taste and adjust seasoning. Discard the trussing strings from the venison, cut it in slices, moisten them with some sauce, and serve the remaining sauce separately.

Serving Size: Serves 4

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