Venison and mushroom stew

    (12)
    3 hours 5 min

    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.


    18 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (12)

    by
    13

    This recipe is awesome. I always run out of ways to cook venison, which is why I chose this and I'm glad I did. I had to change a few minor things just for lack of ingredients in the household. First, I used about 1/2 a yellow onion instead of the green onion and onion powder. Instead of beef broth, I used a little more than two cups of water, along with 3 beef boullion cubes. I also added 4 cloves of minced garlic when browning the venison. It was perfect with mashed potatoes. In case you don't have white wine, a dry red would work also, just with different results.  -  05 Sep 2007  (Review from Allrecipes US | Canada)

    by
    11

    Loved this! the only thing i changed was to use diced garlic instead of powder. THe key ingredient to this dish is the wine;it tenderizes the venison. thanks for sharing  -  28 Dec 2009  (Review from Allrecipes US | Canada)

    by
    8

    nice sauce for deer tenderloins. Very tasty and it did not overpower the meat with too many additional flavours. Thanks for the recipe  -  15 Nov 2010  (Review from Allrecipes US | Canada)

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