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Venison Stew

Venison Stew


  • 500g diced venison shoulder
  • 2 carrots
  • 2 onions
  • 4 sticks celery
  • 1/2 celeriac
  • 2 cloves garlic
  • 20g plain flour
  • 2tbsp redcurrant jelly
  • 2tbsp marmite
  • 1tbsp Worcestershire sauce
  • 20g soft dark brown sugar
  • 500ml red wine
  • 500ml beef stock


  • Roughly dice the vegetables, and fry with a little oil in a large stewing pan for five minutes on high heat until well browned
  • Coat the venison in the flour, and add to the pan to brown well
  • Add the wine and redcurrant jelly to the pan, and bring to the boil – scrape the bottom of the pan as the liquid boils to bring all the bits that have stuck to the bottom back in to the mix
  • Add the rest of the ingredients and bring to the boil
  • Back the heat off to a low simmer and allow the stew to braise for 1 and a half to 2 hours, until the meat is completely tender and the sauce is well reduced
  • Season to taste with salt and black pepper and serve with mashed potatoes and green vegetables

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