Venison Stew

    (5)
    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.


    115 people made this

    Ingredients
    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

    Method
    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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