Skip to content

Venison stew

20131122-194405.jpg

I’m using one of my current favourite ingredients again for this recipe! I found the original recipe here, and as usual there are a few minor differences – the biggest being that the original recipe serves 8, but the amounts given below will serve 4.

Ingredients

2 tablespoons olive oil
600g diced venison
2 tablespoons plain flour
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon Worcestershire sauce (I used Henderson’s Relish)
1 bay leaf
1 tablespoon of freshly chopped thyme
1 tablespoon salt
450ml boiling water
3 small potatoes, peeled and quartered
3 carrots, peeled and chopped

Method

1. Put the plain flour into a bowl and coat the venison. Heat oil in a large casserole or stockpot and brown the meat. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt and 750ml water. Stir well.

2. Cover the pan and simmer for 1 1/2 to 2 hours, or until meat is tender.

3. Stir in potatoes and carrots and cook until tender (you could parboil them first to make this a little quicker if you wish). Remember to remove the bay leaf before serving!

Newsletter sign up

Sign up to my newsletter, 'Take time out to be creative' - it only drops in your inbox once or twice a month, and is packed full of creative inspiration.

Recent Posts

2 Comments

  1. The Editor on December 1, 2013 at 4:28 pm

    Reblogged this on Recipe Reblog.

    • Clare on December 1, 2013 at 5:34 pm

      Thank you for re-blogging my post! 🙂

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Browse blog post by category

Blogging

Crafty colour palettes

Everything else

Home and life

Recipes

Scroll To Top