Herbed Venison Stew recipe

Preparation Time: 20 minutes | Cooking Time: 3 hours

The herbs in this venison recipe help to take away some of the gamey flavour, making this an excellent recipe for people who aren't fans of a strong game flavour. Venison is simmered with herbs, Worcestershire sauce, browned onions and stock until tender - and the side veggies are simmered right into the stew too!


  • 1kg venison meat, ready to cook
  • 3 onions
  • 2 garlic cloves
  • 3 tbsp. plain flour mixed with 1/2 tsp. each salt and pepper
  • 1 tbsp. Worcestershire sauce
  • 1 bay leaf
  • 1 tbsp. freshly picked thyme leaves
  • 1 tsp. salt
  • 750ml beef stock
  • 2 tbsp. tomato puree
  • 200g potatoes
  • 2 parsnips
  • Oil


  1. Cube the venison meat. Slice the onions and mince the garlic cloves.

  2. Heat a little oil in a large casserole pot. Dust the venison meat with the flour. Brown in batches until fully browned, then scoop out of the pot and set to one side. Add a little more oil to the pot, then add the onions. Fry for 10 minutes or until golden brown and soft. Add the garlic, stir and fry for 2-3 minutes. Add the tomato puree and fry for 2-3 minutes.

  3. Add the stock, Worcestershire sauce, bay leaf, thyme leaves and salt. Cover and bring to a simmer. Cook for 2 hours or until the venison is tender. Meanwhile, dice the potatoes. Peel parsnips if needed and dice. Add to the pot, stir and bring to a simmer. Cook for 20-30 minutes or until tender.

  4. Remove the bay leaf before serving.

Serve this yummy stew with chunks of crusty bread or some smooth and creamy mash. You can use beef instead of venison if you prefer. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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