How to Make Venison Stew – A Hearty British Classic

--- published by foodie Parmod.

When the weather turns chilly and comfort food calls, few dishes are as satisfying as a hearty venison stew. Packed with rich flavour, slow-cooked meat, and wholesome root vegetables, this dish is a proper British classic. Whether you’ve got fresh venison from a butcher or game dealer, or you're cooking from frozen, this simple recipe will help you make the perfect warming stew.

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Why Choose Venison?

Venison (deer meat) is a lean, protein-rich alternative to beef. It’s low in fat, full of flavour, and widely available in the UK, especially during the game season (October to February). The meat is slightly sweet, earthy, and pairs beautifully with red wine, root veg, and herbs.

Whether you’re new to cooking game or a seasoned stew maker, this recipe will give you tender, delicious results every time.

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Ingredients (Serves 4)

600g diced venison (shoulder or haunch)

2 tbsp plain flour

Salt and freshly ground black pepper

2 tbsp vegetable oil or butter

1 onion, chopped

2 carrots, peeled and sliced

2 celery sticks, chopped

2 garlic cloves, crushed

150ml red wine (optional but recommended)

500ml beef or game stock

1 tbsp tomato purée

2 tsp Worcestershire sauce

1 tsp dried thyme (or a few fresh sprigs)

1 bay leaf

Optional: a handful of mushrooms or pearl barley

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Step-by-Step Instructions

1. Prep the Meat

Place the diced venison in a bowl. Season with salt, pepper, and dust with flour. This helps thicken the stew later.

2. Brown the Venison

Heat oil or butter in a large, heavy-based pan. Brown the venison in batches over medium-high heat until nicely coloured on all sides. Remove and set aside.

3. Cook the Vegetables

In the same pan, add a bit more oil if needed. Fry the onion, carrots, and celery for 5–7 minutes until softened. Add the garlic and cook for 1 more minute.

4. Add Wine and Flavourings

Pour in the red wine and let it simmer for a few minutes to reduce slightly. Stir in the tomato purée, Worcestershire sauce, thyme, and bay leaf.

5. Add Stock and Simmer

Return the venison to the pan. Add the stock and bring to a gentle simmer. Cover with a lid and cook on a low heat for 2 to 2½ hours, stirring occasionally. You can also place it in the oven at 160°C (140°C fan) / Gas Mark 3.

> Tip: The longer you cook it, the more tender the venison becomes.

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Optional Add-Ins

Mushrooms – add during the last 30 minutes for earthy flavour

Pearl barley – stir in 50g with the stock for extra heartiness

Redcurrant jelly – a spoonful stirred in at the end adds sweetness and balance

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Serving Suggestions

Venison stew is wonderfully rich, so it pairs well with simple sides such as:

Creamy mashed potatoes

Buttered crusty bread

Herby dumplings

Steamed greens or savoy cabbage

Spoon the stew into bowls or deep plates and serve piping hot, ideally in front of a roaring fire!

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Make Ahead and Freezing Tips

This stew tastes even better the next day as the flavours deepen.

Fridge: Cool, then store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 3 months. Defrost overnight and reheat gently.

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Tips for the Best Venison Stew

Don’t rush the browning stage – it adds loads of flavour.

Use good-quality stock or homemade for a richer gravy.

Red wine adds depth but can be replaced with extra stock if needed.

Don’t boil hard – keep the heat low and gentle for tender meat.

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Final Thoughts

Venison stew is one of the great British comfort dishes – deeply satisfying, packed with flavour, and surprisingly easy to make. Whether you're cooking it for a Sunday roast alternative or a hearty midweek dinner, this slow-cooked classic brings warmth and richness to the table.

So, if you’ve never tried cooking with venison before, now’s the perfect time. Give this rustic stew a go and enjoy a taste of traditional British countryside cuisine.

--- write ✍️ by foodie Parmod.

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