Scottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.
Something else. An excellent venison stew recipe for folks who do not like a "wild game taste". A slow cooker is essential. I recommend slow cooking for 5 hours, chilling overnight, and then again slow cooking for another 5 hours. This maximises flavour without making the veggies mushy. Also, additional flour should not be needed if the meat is first dredged in flour before browning. - 24 Jul 2008
Used different ingredients. Wonderful... cooked as is, except added carrots instead of parsnips, and it came out perfect. Would make again! Thanks for the recipe. - 24 Jul 2008
i loved this and used carrots instead of parsnips - 16 Oct 2010