🥘 Venison Stew
Hearty, rich, and deeply comforting—venison stew uses lean deer meat that becomes tender and flavorful when slow-cooked with vegetables and herbs.
🧾 Ingredients
- 700g venison (cut into cubes)
- 2 tbsp oil or butter
- 1 onion (chopped)
- 2–3 garlic cloves (minced)
- 2 carrots (sliced)
- 2 potatoes (cubed)
- 2 cups beef or stock
- 1 tbsp tomato paste (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp thyme or mixed herbs
- 1 bay leaf
- Optional: ½ cup mushrooms or peas
👩🍳 Instructions
1. Brown the meat
- Heat oil in a heavy pot
- Sear venison pieces until browned on all sides
- Remove and set aside
2. Build the base
- In the same pot, sauté onion until soft
- Add garlic and cook briefly
3. Add vegetables
- Add carrots, potatoes, and optional mushrooms
- Stir for 2–3 minutes
4. Simmer
- Return venison to pot
- Add stock, tomato paste, salt, pepper, thyme, bay leaf
- Bring to a boil, then reduce heat
5. Slow cook
- Cover and simmer 1.5–2 hours
- Stir occasionally until meat is tender and sauce thickens
6. Finish
- Adjust seasoning
- Remove bay leaf
- Add peas at the end if using
🍽️ Serve with
- crusty bread 🍞
- mashed potatoes 🥔
- or rice 🍚
🥘 Result
A rich, slow-cooked Venison stew with tender meat and deep, savory flavor—perfect for cold days.
⭐ Pro tips
- Venison is lean → don’t rush cooking; slow simmer = tender meat
- Browning adds depth of flavor
- Add a splash of vinegar or lemon at the end to balance richness
If you want, I can also make:
- spicy hunter-style venison stew 🔥
- slow cooker version
- or a thick gravy “restaurant-style” version
