Summary: Venison haunch braised in a root vegetable cream sauce with juniper berries and red wine. A more pronounced version of the classic Czech dish, with the deep, gamey flavour of British venison. Marinating 24 hours, braising 120 minutes, 6 servings.
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Category: Lamb and Game, Czech Cuisine
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Quick overview
- Dish: Venison in Cream Sauce
- Category: Lamb and Game, Czech Cuisine
- Cuisine: Czech, adapted for British kitchens
- Main ingredient: Venison haunch, 1.2 kg, dark red, without sinew
- Guide: Czech Beef in Cream Sauce: The Complete Guide for British Cooks
- Total time: 160 minutes (40 min preparation + 120 min cooking)
- Difficulty: Medium
- Servings: 6 (Portion weight: 380 g)
- Key technique: Braising, Marinating
- Preparation types: Braising, Sautéing
- Dietary info & Allergens: Contains gluten, milk, celery
- Suitable for: Festive lunch, winter evenings, game dinners
- Nutritional values (per 1 serving): 650 kcal, Protein: 40 g, Fat: 38 g, Carbohydrates: 32 g
- Storage: 4 days in the fridge, 3 months in the freezer
- Pairing: Beer – British dark ale or stout, Wine – Pinot Noir or an English red, Soft drink – kefir
- In short: Venison haunch braised in a root vegetable cream sauce with juniper berries and red wine, served with bread dumplings and cranberry sauce.
- Last updated: 12. 9. 2026
WAGUU says: “Venison has a far more pronounced flavour than beef. Tamed with juniper berries and red wine, it becomes a dish you will remember for years.”
Key facts
| Preparation time: | 40 minutes (+ 24 hours marinating) |
| Cooking time: | 120 minutes |
| Temperature: | 90–95 °C |
| Servings: | 6 |
At a glance
Venison haunch braised in a root vegetable cream sauce with juniper berries and red wine, served with bread dumplings and cranberry sauce.
Ingredients
Base servings: 6 • Portion weight: 380 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Venison haunch | 1200 g | Fallow or roe deer, dark red, without sinew |
| Dry-cured streaky bacon | 150 g | Smoked, cut into thin strips |
| Brown onions | 3 pcs | Medium |
| Carrots | 3 pcs | Medium |
| Celeriac | 200 g | Fresh |
| Parsley root (Hamburg parsley) | 200 g | Fresh |
| Garlic | 4 cloves | Fresh |
| Bay leaves | 4 pcs | Dried |
| Whole allspice berries | 8 pcs | Whole |
| Juniper berries | 8 pcs | Dried, lightly crushed |
| Whole black peppercorns | 10 pcs | Whole |
| Red wine vinegar | 150 ml | Quality |
| Red wine | 250 ml | Dry, robust (e.g. an English red from Kent or Sussex) |
| Water or beef stock | 1000 ml | Freshly boiled water or good beef stock |
| Beef dripping | 60 g | Or pork lard |
| Plain flour | 40 g | Wheat |
| Double cream | 250 ml | 48 % fat, or whipping cream (35 %) |
| Caster sugar | 20 g | White |
| Fine sea salt | 12 g | Fine |
| Cranberry sauce | 250 g | Good quality, shop-bought |
| Lemon | 1 pcs | Fresh, unwaxed if possible |
| Bread dumplings | 12 pcs | Homemade or from a Czech or Polish deli |
Why you will love this recipe
- Pronounced flavour: Venison has a more intense flavour than beef.
- Juniper berries and red wine: They give the sauce depth and gloss.
- A festive dish: Ideal for game dinners and winter evenings.
Success guaranteed: If you use quality venison and follow the marinade, the result will have restaurant quality.
Recipe overview
Preparation: 40 min | Cooking: 120 min | Difficulty: Medium | Servings: 6 | Type: Main dish | Origin: Czech
Detailed method
Total progress: 0 % done
Phase 1: Marinating – 24 hours
Appliances: Fridge
1. Lard the venison with the streaky bacon. Place in a bowl, add the chopped onion, carrot, celeriac, parsley root, garlic, bay leaves, allspice berries, lightly crushed juniper berries, and black peppercorns. Pour over the red wine and red wine vinegar. Marinate for 24 hours in the fridge, turning twice.
Check: The venison is firm, the surface is slightly dry, the vegetables have softened.
Before you continue:
Always pat the venison completely dry with kitchen paper before searing. A wet surface will steam rather than sear.
Phase 2: Searing the venison – 15 min
Appliances: Large casserole dish, hob
2. Melt the beef dripping in the casserole dish. Pat the venison dry and sear it on all sides until deep golden brown. Remove and set aside.
Check: The venison is dark brown on all sides, the crust is dry.
Before you continue:
Do not overheat the beef dripping. If it smokes, lower the temperature.
Phase 3: Sautéing the vegetables – 15 min
Appliances: Casserole dish, hob
3. Add the onion, carrot, celeriac, parsley root, and garlic to the roasting juices. Sauté for 10 minutes until golden. Add the caster sugar and let it caramelise. Dust with plain flour, stir, and sauté for a minute.
Check: The vegetables are soft, golden, the flour has combined with the fat.
Before you continue:
Do not burn the vegetables. Burnt vegetables give the sauce a bitter taste.
Phase 4: Braising the venison – 120 min
Appliances: Casserole dish with lid, hob
4. Return the venison to the dish and pour in enough water or beef stock to half-submerge it. Add the bay leaves, allspice berries, juniper berries, and black peppercorns. Braise over a low heat for 120 minutes, turning twice.
Check: A fork slides into the venison without resistance.
Before you continue:
The liquid should only shimmer gently, not boil.
Phase 5: Passing and enriching the sauce – 15 min
Appliances: Food mill or fine sieve, casserole dish
5. Remove the venison and keep warm. Pass the sauce, return to the heat, and reduce. Remove from the heat, add the double cream, stir, and season with fine sea salt, caster sugar, and red wine vinegar.
Check: The sauce is smooth, silky, the flavour balanced.
Before you continue:
Add the double cream off the heat, otherwise it will split.
Phase 6: Serving – 5 min
Appliances: Serving plates
6. Place the sliced venison on a plate, pour over the sauce. Serve the bread dumplings, cranberry sauce, lemon, and whipped cream on the side.
Check: Tender venison, glossy sauce, fluffy dumplings.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large casserole dish with lid | 5–6 l | Heavy-based saucepan | Small pan – the venison will not fit |
| Food mill or fine sieve | Medium | Sieve and wooden spoon | Without passing the sauce will be lumpy |
| Kitchen paper | Roll | Clean tea towel | Wet venison will not sear |
Shopping list
Nutritional profile
Values per 1 serving (without side dish).
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 171 kcal | 650 kcal | 3900 kcal |
| Fat | 10.0 g | 38 g | 228 g |
| of which saturates | 5.3 g | 20 g | 120 g |
| Carbohydrates | 8.4 g | 32 g | 192 g |
| of which sugars | 4.2 g | 16 g | 96 g |
| Protein | 10.5 g | 40 g | 240 g |
| Salt | 0.9 g | 3.4 g | 20.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: Verified recipe with exact ratios and visual checkpoints.
- Tip 1: Marinate the venison for 24 hours. The longer the marinade, the more delicate the flavour.
- Tip 2: Juniper berries are the key spice. Do not overdo it, 8 berries are enough. Available at Waitrose, Tesco, or from a good deli.
- Tip 3: Use a dry red wine, not sweet. An English Pinot Noir from Kent or Sussex works beautifully.
- Tip 4: Pass the sauce twice for a perfectly smooth texture.
Scientific background
Venison has a lower fat content than beef, so it needs a longer marinade and slower braising. Juniper berries contain essential oils that are released during braising and give the sauce a specific aroma. Red wine contains tannins that react with the venison proteins and tenderise them.
Fine Dining – Professional techniques
- Plate composition: Sliced venison, sauce under the meat, dumplings separately.
- Textural contrasts: Crispy bacon, fried parsley.
- Temperature contrast: Cold cranberry sauce next to the hot venison.
- Aromatic accents: Freshly ground black pepper, a few drops of lemon.
Sensory radar
- Appearance: Dark brown glossy sauce, slices of venison, white dumplings.
- Aroma: Spiced, with a hint of juniper and red wine.
- Flavour: Pronounced, gamey, with notes of spice and wine.
- Texture: Tender venison, silky sauce, fluffy dumplings.
Pairing
- BEER: British dark ale or stout, or a dark Czech lager such as Kozel Černý
- WINE: Pinot Noir, Blaufränkisch, or an English red from Kent or Sussex
- SOFT DRINK: Kefir, buttermilk
Preparation variations
- Without wine: Replace with water and a tablespoon of red wine vinegar.
- With wild boar: A more pronounced flavour than venison.
Allergens and dietary information
Contains: gluten, milk, celery • Gluten: Yes • Not suitable for: gluten-free diet, lactose-free diet, vegetarians
Suitable for
Festive lunch, winter evenings, game dinners, a taste of Central Europe at home in Britain.
Substitution catalogue
- Venison haunch: Wild boar, beef topside (for a milder version)
- Red wine: Dry white wine with a tablespoon of red wine vinegar
- Juniper berries: 2 allspice berries
FAQ
What is the difference between fallow and roe deer?
Fallow deer has a more pronounced flavour, roe deer is more delicate. Both are suitable for this dish.
Do I have to use red wine?
It is not mandatory, but it gives the sauce depth. It can be replaced with water and a tablespoon of red wine vinegar.
How long should I marinate?
24 hours, turning twice.
Can I freeze it?
Yes, it will keep in the freezer for up to 3 months. Reheat gently and stir.
WAGUU Petr advises: Cooking for 6 or more people?
6–8 people: Double the venison, extend the braising time by 15 minutes. • 10+ people: Use two casserole dishes, divide the venison in half.
Where to buy venison in the UK
Venison is available at Waitrose, Fortnum & Mason, Marks & Spencer (seasonally), and from specialist game dealers such as Wild Meat Company or your local butcher. Fallow and roe deer are the most common British venison varieties. Ask your butcher to prepare the haunch without sinew.
Side dishes and serving
- Bread dumplings – The classic side dish (not part of the recipe)
- Karlovy Vary dumplings – A finer variation (not part of the recipe)
- Buttery mash – A simpler British alternative (not part of the recipe)
Serving: Sliced venison, sauce under the meat, dumplings, cranberry sauce, lemon, whipped cream.
Storage and reheating
Fridge: 4 days • Freezer: 3 months • Reheating: Gently over a low heat, stir occasionally.
Other recipe variations
Guide: Czech Beef in Cream Sauce: The Complete Guide for British Cooks
Old Bohemian Venison-style Beef
Quick Meatball Beef in Cream Sauce
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Most common mistakes
- Wet venison – Dry before searing.
- Vigorous boil – The liquid should only shimmer gently.
- Unpassed sauce – It will be lumpy.
- Split cream – Add off the heat.
