Super-easy venison stew

    12 hours 45 min

    This delicious venison stew is amazingly simple to make. Cooking this stew by the slow cooking method, creates the most wonderfully, tender chunks of venison. Serve with mashed potatoes for a winter warmer.

    17 people made this

    Serves: 8 

    • 900g venison, cut into cubes
    • salt and pepper to taste
    • 1 kiwi, peeled, sliced
    • 350ml red wine
    • 4 tablespoons plain flour
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic, finely chopped
    • 1 onion, peeled, cut into chunks
    • 1 sprig rosemary, leaves only, finely chopped or 1 teaspoon dried rosemary
    • 1 sprig thyme, leaves only, finely chopped or 1/2 teaspoon dried thyme
    • 2 tablespoons balsamic vinegar
    • 125ml beef stock
    • 5 potatoes, peeled, cubed
    • 1 carrot, cut into 1cm pieces
    • 1 parsnips, cut into 1cm pieces
    • 225g fresh mushrooms, sliced

    Prep:30min  ›  Cook:4hr15min  ›  Extra time:8hr marinating  ›  Ready in:12hr45min 

    1. Season the venison with salt and pepper and place into a bowl. Stir in the kiwi slices and red wine until evenly mixed. Cover and marinate in the refrigerator overnight.
    2. Drain the venison, reserving the red wine marinade. Pick out the pieces of kiwi from the venison and place them with the red wine marinade. Squeeze as much marinade from the venison as you can. Dust the venison with 4 tablespoons flour.
    3. Heat the olive oil in a large frying pan or saucepan over medium-high heat. Place the floured venison cubes in the hot oil and cook until browned on all sides, 5 to 10 minutes. Remove the venison cubes to a slow cooker. Stir the garlic, onion, rosemary and thyme into the frying pan and cook until the edges of the onion begins to soften, about 3 minutes. Pour in the balsamic vinegar and the reserved red wine marinade. Bring to the boil and cook for 5 minutes. Pour the onion mixture into the slow cooker and stir in the beef stock, potatoes, carrots, parsnips and mushrooms, until evenly mixed. Add water if needed to just cover the vegetables.
    4. Cover the slow cooker and set to LOW. Cook until the venison is easily pulled apart with a fork and the vegetables are tender, about 4 hours. Season to taste with salt and pepper before serving.

    Cook's note

    Venision is available during the gaming season - April to February.

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    Reviews in English (5)


    I'm cooking this recipe right now on the stove top in my cast iron dutch oven; it's not ready yet, but looks and smells delightful. I wasn't sure how much Balsamic vinegar to use - I'm using less meat overall (moose), and I added 3 Tablespoons of vinegar. Damion, if you ever end up reading this, could you please let me know how much vinegar you usually use? Thanks!  -  09 Dec 2008  (Review from Allrecipes US | Canada)


    Havent tried it, but am going to. But a quick question...I have heard that you need to let the venison "sit" in vinegar or lemon juice to get the "odor" out before you prepare it. Would that be the same thing you are doing when you put the "kiwi and red wine" in it? Thanks!  -  12 Jan 2009  (Review from Allrecipes US | Canada)


    just answering the person asking about sitting the venison in vinegar. the vinegar trick is to take the "game" taste out of venison. you add salt to take some of the blood out which is where the game taste is.  -  20 Oct 2009  (Review from Allrecipes US | Canada)