Venison Stew

    2 hours 15 min

    Scottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.

    176 people made this

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1kg (2 1/4 lb) venison stew meat
    • 3 onions, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon Worcestershire sauce
    • 1 bay leaf
    • 1 tablespoon of freshly chopped thyme
    • 1 tablespoon salt
    • 750ml (1 1/4 pints) water
    • 7 small potatoes, peeled and quartered
    • 1 to 2 parsnips, peeled and chopped
    • 2 tablespoons plain flour
    • 4 tablespoons water

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Heat oil in a large casserole or stockpot and brown the meat. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt and 750ml water.
    2. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
    3. Stir in potatoes and parsnips; cook until tender. Combine flour and remaining water. Stir into the stew to thicken slightly. Remove bay leaf before serving.

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    Reviews in English (53)


    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