Venison Recipes

Haunch of Venison with Quince & Cranberries

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Wild game, and wild venison in particular, is widely used all across the Balkans. This dish takes inspiration from the breathtakingly beautiful area of Bohinj in Slovenia, home to Lake Bohinj and Zlatorog (Goldenhorn or Goldhorn), the legendary white buck from Slovene folklore that roams the heights of Mount Triglav and whose golden horns are said to guard the mountain’s treasure.

It’s common to find wild venison prepared in many ways around Bohinj, but this version pairs slow-cooked venison with sour fruits like cranberries or redcurrants. Here, quince adds a southern touch, bringing fragrance and balance to the dish. Add as much garlic, rosemary, and thyme as you like. It works beautifully with steamed vegetables or a creamy celeriac or potato mash.

This recipe is by Irina Janakievska and is kindly reproduced with her permission from The Balkan Kitchen.

Serves: 4-6

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Ingredients

Method

  1. Preheat the oven to 170°C fan.
  2. Pat the venison dry with paper towels, then season with ½ teaspoon of salt and a generous grind of black pepper.
  3. Heat the oil or butter and the chopped bacon in a large frying pan over medium-high heat. When the bacon has started to render some fat and crisp (after about 4–6 minutes), add the venison and brown it on all sides for around 10 minutes. Remove the venison and bacon from the pan, reserving the fat.
  4. Wrap the venison with the remaining bacon slices, overlapping them slightly to cover the top fully.
  5. Place the shallots, celery, carrots, garlic, rosemary, thyme, juniper berries, quince, cranberries, vinegar, sugar, the remaining salt and a good grind of black pepper in a large casserole dish. Add the oil and bacon fat and stir to combine. Nestle the venison among the vegetables and fruit.
  6. Pour over the wine, cover with a lid and transfer to the oven. Cook for 1–1¼ hours, or until the venison’s internal temperature reaches at least 70°C, basting occasionally with the cooking juices.
  7. Remove the lid and cook for a further 15 minutes; the venison should be tender and the bacon on top crisp.
  8. Transfer the venison to a large serving platter and rest for 15 minutes before carving. Remove the carrots and quinces with a slotted spoon and arrange around the venison.
  9. Strain the sauce into a small pan, taste and adjust the seasoning. Reduce slightly if you prefer a thicker consistency.
  10. Serve the sauce in a small jug alongside the venison.

Irina Janakievska is a Macedonian-British food writer and recipe developer whose work explores the history and traditions of Balkan cuisine. After beginning her career in law, she turned to food, drawing on a childhood spent between North Macedonia and Kuwait and life in London to shape a unique culinary perspective.

Her debut cookbook, The Balkan Kitchen (Quadrille, 2024), was shortlisted for the Jane Grigson Trust Award in 2023 and the Fortnum & Mason Debut Cookery Book Award in 2025. It went on to win multiple accolades, including the James Beard Foundation Award (International, 2025), the British Library Food Season Narrative Cookery Book Award (2025), and a Special Jury Award from the Gourmand World Cookbook Awards (2024).

Irina’s writing has appeared in The Guardian, Food Network US, Whetstone Magazine, and Pit Magazine. She has also featured on BBC Woman’s Hour, BBC Radio London, Times Radio, and ABC Radio. She lives in south London with her husband and young son.

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@swaledalebutchers
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@swaledalebutchers
@swaledalebutchers
•
Follow
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@swaledalebutchers
@swaledalebutchers
•
Follow
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