Slow-Cooked Venison & Red Wine Stew
There’s nothing better than hearty, slow-cooked comfort food when the evenings draw in. Our wild Dartmoor venison is naturally lean, full of flavour, and the perfect base for a rich autumn stew.
Here’s one of our favourites 👇
Ingredients (serves 4–6)
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1kg diced venison shoulder or haunch
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2 tbsp plain flour (for dusting)
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2 tbsp oil or butter
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150g smoked bacon lardons
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2 medium onions, chopped
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3 carrots, sliced into chunks
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2 celery sticks, chopped
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3 cloves garlic, crushed
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2 tbsp tomato purée
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500ml good red wine
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500ml beef or game stock
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2 bay leaves
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3 sprigs thyme (or 1 tsp dried)
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200g chestnut mushrooms, halved
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Salt & black pepper
Method
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Brown the meat: Dust venison with flour, season with salt and pepper. Heat oil in a heavy casserole dish and brown the meat in batches. Remove and set aside.
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Cook the base: In the same pan, fry bacon lardons until crispy. Add onions, carrots, celery, and garlic; cook until softened.
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Add depth: Stir in tomato purée, then pour in red wine. Scrape the bottom of the pan to release all the flavour. Simmer 5 minutes.
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Slow cook: Return venison to the pan. Add stock, bay leaves, and thyme. Bring to a simmer, then cover and cook:
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On the hob: very low heat, 2½–3 hours.
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In the oven: 160°C / fan 140°C / gas 3 for 2½–3 hours.
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Finish: Stir in mushrooms for the last 30 minutes of cooking. Season to taste.
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Serve: With creamy mash, crusty bread, or buttered greens.
Our wild Dartmoor venison cooks down to tender perfection in this rich, red wine stew. Ideal for autumn suppers — why not stock your freezer now with our Diced Venison Pack?