Venison and mushroom stew

Venison and mushroom stew


16 people made this

About this recipe: A simple, yet delicious venison stew. Venison is slowly simmered with mushrooms, white wine and seasoning in a beef stock. The resulting venison is meltingly tender and succulent. Serve with mashed potatoes or rice.


Serves: 4 

  • 50g butter, divided
  • 675g venison, cut into cubes
  • 675g sliced mushrooms
  • 125ml dry white wine
  • 400ml beef stock
  • 1 bunch spring onions, chopped
  • 4 tablespoons finely chopped parsley
  • 2 tablespoons onion powder
  • 1 tablespoon garlic granules

Prep:40min  ›  Cook:2hr25min  ›  Ready in:3hr5min 

  1. Melt half of the butter in a large frying pan over medium-high heat. Sear the venison cubes until browned, then remove and set aside.
  2. Melt the remaining butter, then cook the mushrooms until they release their liquid. Stir in the white wine and simmer for 3 minutes.
  3. Stir in the beef broth, spring onions and venison. Season with parsley, onion powder and garlic granules.
  4. Bring to a simmer, then reduce heat to medium-low, cover and simmer until venison is tender, about 2 hours.

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