About this recipe:This venison stew is deliciously hearty. Venison is pan-seared, then cooked in a slow cooker with seasonings. Spaghetti is added towards the end, before being served with a swirl of soured cream.
1 tablespoon rapeseed oil
675g venison stewing meat, cut into 2.5cm cubes
1 bay leaf
1 small onion, thinly sliced
150g mushrooms, sliced
800ml low salt beef stock
salt and pepper to taste
225g whole wheat spaghetti
225ml soured cream
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Method Prep:20min › Cook:8hr40min › Extra time:9hr › Ready in:18hr
Heat rapeseed oil in a large frying pan over medium-high heat. Add the venison and fry on all sides until well browned, then place into a slow cooker.
Add the bay leaf, onion and mushroom to the slow cooker. Pour in the beef stock and season to taste with salt and pepper.
Set slow cooker on Low and cook for 8 to 10 hours.
Add the spaghetti and water or additional beef stock if needed. Cover and cook for 30 minutes. Once the spaghetti is done, stir in the soured cream and serve.