A hearty venison stew packed with root vegetables and slow-cooked for maximum flavour. Perfect for colder evenings, this recipe produces tender venison in a rich savoury gravy and serves four people comfortably.
Prep Time
20 mins
Cook Time
2 hours
Serves
4 people
Difficulty
Easy
Ingredients
- 800g venison haunch or shoulder, cubed
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 potato, peeled and cubed
- 2 tbsp flour
- 500 ml beef stock
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat the oil over medium heat and brown the venison in batches.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for 2 minutes.
- Add the stock, tomato paste, thyme, bay leaf, and vegetables. Season with salt and pepper.
- Bring to a simmer, cover, and cook for 1.5 to 2 hours until the venison is tender and the stew has thickened.
Chefs Tip
Brown the venison thoroughly before adding the stock. Taking a few extra minutes at this stage develops a much richer flavour throughout the finished stew.
Serving Suggestions
Serve with crusty bread for soaking up the rich gravy, or alongside creamy mashed potatoes for a heartier meal. Seasonal greens such as kale, cabbage or green beans provide a fresh contrast to the slow-cooked venison and root vegetables.