Lean chunks of venison are simmered in a rich red wine stock flavoured with sweet and tart raspberries.


  • 500g venison, cut into lean chunks

  • 120g blueberries

  • 120g raspberries

  • 100g butternut squash, skinned and cut into slices

  • 2 large carrots, chopped

  • 2 cloves garlic, minced

  • 1 large onion, finely chopped

  • 300ml hot chicken stock

  • 50ml red wine

  • 1 tsp of cumin

  • 1 tsp of cinnamon

  • 1 tsp of juniper berries

  • 1 tsp of parsley


  • 1.

    Prepare all your vegetables and heat up the pot with a little oil on medium heat. When heated, sear all the venison until browned and then remove from the pot.  Put the onions and garlic in the pot and cook until soft and then add the carrots and squash slices, add all of the seasonings. Add the stock and red wine and bring to a simmer and add in the meat and season with salt and pepper. Bring to a boil and then cover and turn the heat down low and simmer for at least 2 hours. An hour before serving, add in the berries.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 262kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 30g
  • Carbohydrate 22g
  • Sugar 9g
  • Sodium 138mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Origin: adapted from traditional Scottish family recipe.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings