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Easy venison stew

A casserole dish with venison stew

Easy venison stew

Name: Easy venison stew
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6
Cuisine: Scottish
Ingredients: 800g diced venison (shoulder or leg works well); 2 tbsp vegetable or sunflower oil; 12 shallots peeled (see tip below); 3 medium carrots roughly chopped (no need to peel); 2 celery sticks roughly chopped; 3 tbsp plain flour; 250ml red wine; 500ml beef stock; 2 tbsp tomato purée; 2 tsp juniper berries lightly crushed; 2 bay leaves; few thyme sprigs; chopped parsley to serve (optional)

Samuel Goldsmith

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Serves 4 - 6

Easy

Prep: 25 mins

Cook: 2 hrs and 30 mins

A star rating of 5 out of 5.6 ratingsRate

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Source venison from wild deer to make this stew and it's one of the most sustainable meats you can buy. It’s also a great source of protein and low in fat

Healthy

Low fat

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Alternatives

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Rumbledethumps

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Ingredients

Nutrition

Units:

MetricUS

800g diced venison

(shoulder or leg works well)
2 tbsp vegetable or sunflower oil
12 shallots

peeled (see tip below)
3 medium carrots

roughly chopped (no need to peel)
2 celery sticks

roughly chopped
3 tbsp plain flour
250ml red wine
500ml beef stock
2 tbsp tomato purée
2 tsp juniper berries

lightly crushed
2 bay leaves
few thyme sprigs
chopped parsley

to serve (optional)

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Nutrition: Per serving (6)

kcal290
fat7g
saturates2g
carbs14g
sugars7g
fibre4g
protein34g
salt0.4g

Method

step 1

Season the venison and heat 1 tbsp oil in a large pan over a medium heat. Brown the meat all over (it’s best to do this in batches). Set aside.
step 2

Drizzle in the remaining oil, then tip in the shallots, carrots and celery and cook for 10-12 mins over a medium-low heat until softened. Stir the venison back in, then sprinkle in the flour. Stir to coat everything, then cook for a couple of minutes before pouring in the wine. Simmer for a few minutes to cook off the alcohol.
step 3

Pour in the stock to cover, topping up with 100-200ml water, if needed. Add the remaining ingredients and bring to a simmer. Reduce the heat so that it’s just bubbling, then cook for around 2 hrs until the meat falls apart easily. Will keep frozen for up to three months. Defrost fully before reheating. Scatter with the parsley, if using. Serve with rumbledethumps (see recipe below).

Recipe tip

To peel the shallots easily, soak in boiling water for 5-10 mins before draining then peeling.

Recipe from Good Food magazine, January 2025

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A star rating of 5 out of 5.6 ratings

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