Best Venison Stew
This is a fabulous one pot Venison Stew for entertaining as well as a good hearty family meal, with lots of vegetables and easy tasty dumplings!
Ingredients
- 2 lb venison cubed
- 2 tablespoons oil vegetable or olive oil
- 4 celery sticks roughly sliced
- 2 medium onions thickly sliced
- 3 medium carrots roughly sliced
- 3 tablespoons flour
- 2 cups red wine
- 1 cup cup/½ pint chicken or vegetable stock
- ½ teaspoon each salt and black pepper
- Optional: add 2 potatoes roughly chopped and add ½ cup more stock
Additional Forcemeat Dumplings, optional, but so tasty!
- 2 tablespoon butter
- ½ cup lardons chopped small
- 1 small onion finely chopped
- 4 oz small fresh white breadcrumbs
- ¼ teaspoon dried thyme
- 1 egg slightly beaten
Instructions
- Heat the oil in a large heavy-bottomed casserole pan and fry the venison until browned. Do this in small batches otherwise, it will not brown easily. Remove from the pan.
- Add the sliced celery, carrots, and onions and fry until lightly browned.
- Stir in the flour and mix well.
- Add the red wine, stock, salt and black pepper.
- Bring the contents to a boil.
- Place the venison back into the pan and cover with a tight-fitting lid.
- Place in a preheated oven for about 2–3 hours or until the meat is tender.
How To Make The Dumplings
- Grill or fry the lardons (bacon chunks) until crisp, remove the rinds if there are any, and chop lardons into small pieces.
- Melt 1oz butter in a pan and fry the chopped onion until soft.
- Stir in the breadcrumbs along with the bacon, thyme, salt, and black pepper.
- Add the beaten egg and mix until it forms a ball.
- Divide into 4–6 balls.
- Place these in the casserole for the last 30 minutes of cooking time and cover with the lid.
Notes
What To Serve With This Dish
Serve with mashed potatoes: Garlic Mashed Potatoes or Aligot (mashed potatoes with cheese)
Vegetables of your choice: Parsnips or Easy & Quick Vegetable Bake
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