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Venison Stew

This sounds awfully spoilt.  In fact, supermarkets sell cubed, stewing venison on good deals.  It makes a very tender stew and it is a meat with very low cholesterol and a rich flavour.  I had a venison stew once in France with potatoes Dauphinois and it was so delicious that I always try to replicate that meal at home.  Mash is lovely, though, with greens.


Serves 4

500g venison, cubed

200g streaky bacon or cubed poancetta

2 large onions, chopped

200g mushrooms, roughly chopped

200g carrots, sliced

2 tbsp oil

salt & pepper

1 tbsp plain flour

1 tin chopped tomatoes

handful of fresh parsley

tsp dried oregano

2 glasses red wine

1 desert spoon redcurrant jelly


  1. Heat the oil and fry the venison and bacon, stirring with a wooden spoon, until browned.  Season and remove from the pan.
  2. Add the onion and cook until golden.  Sprinkle with the flour, stir and return the meat to the pan.
  3. Add the tomatoes, mushrooms, carrots,  herbs, wine and redcurrant jelly.
  4. Bring to the boil, stirring occasionally, then reduce heat to a gentle simmer.
  5. Cook for about 2 hours or until the meat is tender.