Slow Cooked Venison Stew

Venison Slow Cooked Stew
  • 4 servings
  • 3 hours to prepare
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  • A drizzle of oil
  • 750g venison, diced
  • 1 red onion, sliced
  • 2 cloves of garlic
  • 5cm piece ginger peeled and cut into matchsticks
  • 135g tomato puree
  • 1 tbsp plain flour
  • 1 tsp mustard powder
  • 400ml Port
  • 500ml beef stock
  • 3 tbsp red current jelly
  • 5 star anise
  • 6 plums, stoned and quartered
  • Thyme leaves to garnsih



1 Pre-heat the oven to 150C(fan)/170C/325F/gas mark 3.

2 Heat a drizzle of oil in an oven proof casserole dish and brown the venison over a medium heat. Remove and set to one side.

3 Add a second drizzle of oil to the pan, add the sliced onion and saute for 5 minutes.

4 Add the garlic and ginger, cook for 1 minute.

5 Add the tomato puree, flour and mustard powder, cook for 1 minute.

6 Add the Port, bring to the boil for 1 minute.

7 Add the beef stock, red currant jelly and star anise. Return the browned venison to the pan. Bring to the boil, reduce to a simmer and place a lid on the casserole.

8 Cook in a pre0heated oven for 2.5 hours.

9 Remove the casserole from the oven, add the quartered plums and return to the oven for 30 minutes.

10 Garnish with thyme leaves and spoon into warm serving bowls.