Venison and Onion Stew

    Venison and Onion Stew


    79 people made this

    Venison is a very lean meat that is often best in a stew. This one contains onions and garlic and is flavoured with Worcestershire sauce and thyme.

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1 kg venison stew meat
    • 3 onions, chopped
    • 2 cloves garlic, finely chopped
    • 1 tablespoon Worcestershire sauce
    • 1 bay leaf
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon salt
    • 3 cups water
    • 7 small potatoes, peeled and quartered
    • 1 or 2 parsnips, peeled and chopped
    • 2 tablespoons flour
    • extra 4 tablespoons water

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Heat oil in a large heavy based casserole dish and brown the meat. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt and 3 cups water.
    2. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
    3. Stir in potatoes and parsnips and cook until tender. Combine flour with remaining water. Stir into the stew to thicken slightly. Remove bay leaf before serving.

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    Reviews (1)


    I coated the venison in flour before frying (don't need to add it at the endif you do that), added 1/3 cup red wine, 1 tspn crushed chilli and some black pepper and also some peas and carrots near the end. spot on. - 19 Nov 2013

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