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Ingredients (Serves 4–6)
- 800g venison (diced into chunks)
- 2 tbsp olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 carrots (sliced)
- 2 potatoes (cubed)
- 1 celery stalk (chopped)
- 2 tbsp tomato paste
- 2 cups beef stock
- 1 cup red wine (optional but highly recommended)
- 1 tsp fresh rosemary (or ½ tsp dried)
- 1 tsp thyme
- 2 bay leaves
- Salt & pepper to taste
- 1 tbsp flour (optional, for thickening)
- Fresh parsley (to garnish)
Method
- Brown the meat. Heat olive oil in a large pot or cast iron dish. Season venison with salt & pepper, then brown it in batches. Remove and set aside.
- Build the base. In the same pot, sauté onion, garlic, carrot, and celery until softened (about 5 minutes).
- Add depth.Stir in tomato paste and cook for 1–2 minutes. Pour in red wine and let it simmer for 2–3 minutes to reduce slightly.
- Slow cook magic.Add the venison back in, along with potatoes, stock, rosemary, thyme, and bay leaves. Bring to a gentle simmer.
- Let it cook low & slow. Cover and cook on low heat for 2–2.5 hours, stirring occasionally, until the venison is tender.
- Thicken (optional). Mix flour with a little water, stir into the stew, and simmer for another 10 minutes.
- Serve. Remove bay leaves, garnish with fresh parsley, and serve hot.
Tips
- Best cuts: Shoulder or neck gives the richest flavour
- Marinate overnight in red wine + herbs if you want next-level tenderness
- Add mushrooms or smoked paprika for extra depth
- Serve with crusty bread or mashed potatoes for a premium feel
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