Raspberry Marinated Venison recipe

Preparation Time: 15 minutes | Cooking Time: 30 minutes

Venison is a rich, gamey meat that works brilliantly with sweet sauces. In this recipe, it's marinated with a raspberry vinegar, then cooked with sweet caramelised onions. Serve with roasted potatoes or creamy mash.


  • 185ml raspberry vinegar
  • 900g venison, fat trimmed, cut into small strips
  • 2 tbsp. each maple syrup and soy sauce
  • 30g butter
  • 2 tbsp. oil
  • 175ml light beef stock
  • 2 red onions, sliced
  • 1 tbsp. minced garlic
  • 2 tbsp. caster sugar
  • Salt and pepper


  1. Combine vinegar, syrup and soy sauce in a bowl. Add the venison, toss to combine and set aside.

  2. Melt butter and oil together in a large frying pan. Add the onions and garlic and fry for 5 minutes until tender, then add the stock. Bring to the boil and cook over a fairly high heat until the onions are golden, caramelised and softened.

  3. Add the sugar and cook for a bit longer. Stir the venison and marinade into the dish and cook for 5 minutes. Serve immediately. Season to taste.

If you like, you could also marinate the venison in a little redcurrant jelly. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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