Braised venison stew

    2 hours 25 min

    This stew is absolutely divine. Venison is braised with shiitake mushrooms, onions, garlic, baby carrots, red wine, cognac, thyme and rosemary. Serve with potatoes, rice or pasta and a crusty bread roll.

    24 people made this

    Serves: 4 

    • 2 tablespoons bacon drippings
    • 675g venison, cut into 5cm cubes
    • 300g fresh shiitake mushrooms, stemmed and sliced
    • 2 medium onions, chopped
    • 4 cloves garlic, finely chopped
    • 2 tablespoons cognac or brandy
    • 500ml dry red wine
    • 1 beef stock cube
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon dried thyme leaves
    • 1 1/4 teaspoons dried rosemary
    • 2 bay leaves
    • 225g baby carrots
    • 1 tablespoon cornflour
    • 2 tablespoons water

    Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

    1. Melt the bacon drippings in a large saucepan over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine and stock cube, simmer for 30 seconds to remove the alcohol flavour and dissolve the stock cube.
    2. Stir in the venison, pepper, thyme, rosemary and bay leaves. Bring to the boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
    3. If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornflour in 2 tablespoons of water and stirring it into the sauce.

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    Reviews in English (22)


    This was fantastic! The only reasons I did not give it five stars were that I thought 2 cups of wine was too much and the cooking time was not sufficient. Next time I will use the slow cooker after browning the meat and sauteeing the onions, garlic and mushrooms. It also took longer than 30 minutes to fully cook the carrots, I would put them in the last 45 minutes to an hour of cooking. I will definitely make this again. We like venison and I'm always looking for different ways to make it since we have a freezer full after hunting season! This one definitely made the cut.  -  26 Oct 2006  (Review from Allrecipes US | Canada)


    My husband is from Germany, so he is all about sauces. He also does not like "Wild." I made this dish, when I was lucky enough to get some venison from my step-son-in-law. My husband raved..."Now, this is a German meal!" I have made this dish with pork. I have added Chanterelles and Morels. This recipe is a keeper. The more woodsy you can make it only enhances the flavors. Ruth Ward, bless her, came up with a real winner! I make home made spaetzle with this and I cook down 3 big onions in Ganse Schmaltz. They are the garnish for the spaetzle. I also buy a jar of Lingonberry preserves to set on the plate, for a touch of sweet and sour. A really great meal!  -  08 Aug 2009  (Review from Allrecipes US | Canada)


    My entire family enjoyed this! I even enjoyed putting this together after lunch, and it was ready by 6pm. I first cooked some bacon in a cast iron skillet to get some of the drippings, then later chopped up 3 slices to add to the mix. Once I browned the vension I added that to my slowcooker. Poured off the skillet before sauting the onion, mushrooms & garlic. I put the entire 16 oz. of baby carrots in the cooker while I brought the wine a cognac to a simmer. I added everyting to the slow cooker and cooked on low for 4 hours. Turned out great! I did not use the cornstarch, as we like a more broth-like stew, so we can sop it up with bread!  -  10 Nov 2010  (Review from Allrecipes US | Canada)