- 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
- Heat oil in a large casserole or stockpot and brown the meat. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt and 750ml water.
- Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
- 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.
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