Venison Stew
1 / 1 Picture by:  JOANNAH

Venison Stew

  • 5 5
  • 114
  • 2hr15min

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



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 (8)

by NJSS2000

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

by Melissa Davis

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

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