Hearty Venison Stew

When it comes to wholesome, hearty meals, venison stew is a true standout. Packed with lean protein and rich, earthy flavours, this dish is not only delicious but also incredibly nutritious. Venison is a fantastic source of essential nutrients like iron, zinc, and B vitamins, making it a great addition to your diet.

This healthy venison stew is loaded with tender vegetables, aromatic herbs, and just the right amount of seasoning to create a comforting dish that warms you from the inside out. Perfect for cozy nights or family dinners, it’s a one-pot wonder that’s easy to prepare and guaranteed to satisfy. Whether you’re a seasoned venison fan or trying it for the first time, this stew is a delicious way to enjoy the benefits of this lean and flavourful meat.

Serves 4 

Ingredients: 

• Around 700g venison meat - cut into large chunks
• A knob of organic butter - for cooking
• 1 white onion - finely chopped
• 4 garlic cloves
• 200g chestnut mushrooms - sliced
• 4 medium size carrots - trimmed and cut into thick slices
• 4 medium size potatoes - peeled and cut into chunks
• 1 tbsp dried rosemary
• 1 tbsp dried oregano
• 2 heaped tbsp tomato paste
• 1 litre of good quality beef stock or bone broth
• Salt and pepper to taste 

Serve with: a generous sprinkle of chopped parsley

Method

1. Preheat the oven at 150 degrees Celsius.
2. Start by searing the meat: add the butter to a large heavy button oven-safe cast iron pot on a medium heat. Once melted add in the venison chunks in a single layer. You might need to do this in batches depending one the size of your pot.
3. Sear the meat 3-4 minutes on each side until browned. Using tongs turn over the meat pieces and repeat the process until they are seared on both sides.
4. Remove the meat from the pan and place it on a plate.
5. If the pan is looking dry add a bit more butter together with the onion, garlic and mushrooms. Cook for around 8 minutes until the onion is starting to look translucent and the mushrooms have shrunk in size.
6. Add in the dry rosemary and oregano. Stir and cook for 1 more minute.
7. Add in the tomato paste, beef stock, carrots and potatoes. Stir everything together and add back in the seared venison chunks.
8. Season generously with salt and pepper and cover with the lid.
9. Transfer the pot to the oven and cook undisturbed for 3 1/2 hours. Switch off the oven and let the pot rest in the oven for 10 minutes.
10. Remove from the oven and serve with a generous sprinkle of chopped parsley