Venison stew is a traditional dish made by slowly cooking deer meat with vegetables and stock until the meat becomes tender and the gravy turns rich. Red wine, bacon, and fresh herbs give Delia Smith Venison Stew Recipe its deep, savoury flavour.
Ingredients
This recipe serves 6 people, with approximately 20 minutes of preparation and 3 hours of cooking.
850g venison shoulder, cut into large cubes
2 tablespoons olive oil
100g smoked bacon, chopped
2 medium onions, chopped
2 large carrots, peeled and sliced
2 celery sticks, chopped
3 garlic cloves, crushed
200g chestnut mushrooms, halved
2 tablespoons plain flour
300ml dry red wine
400ml beef or game stock
1 tablespoon tomato purée
2 teaspoons redcurrant jelly
2 bay leaves
2 fresh thyme sprigs
5 juniper berries, lightly crushed
Salt and freshly ground black pepper
Fresh parsley, chopped, for serving (optional)
Venison shoulder is my preferred cut for stew because it becomes tender after a few hours of gentle cooking. The meat is naturally lean, so a slow cooking temperature helps prevent it from becoming dry.
Redcurrant jelly adds a little sweetness to balance the rich gravy. Juniper berries are also worth including, although you only need a few because their flavour can become quite strong.
How to Make Delia Smith Venison Stew
Step 1: Brown the Venison
Preheat your oven to 150°C (300°F), or 130°C if using a fan oven. Take the venison out of the refrigerator about 20 minutes before cooking and pat it dry with kitchen paper.
Heat one tablespoon of olive oil in a large, heavy casserole dish over medium-high heat. Add the venison in small batches and brown each piece for approximately 2–3 minutes per side.
The meat should develop a brown crust without cooking completely through. Avoid crowding the pan, as the venison will release water and begin steaming instead of browning.
Transfer the browned meat to a plate and keep any juices that collect underneath. Those juices will go back into the stew.
Step 2: Cook the Vegetables and Prepare the Gravy
Add the remaining olive oil to the casserole and reduce the heat to medium. Fry the chopped bacon for 3–4 minutes until it begins to colour.
Add the onions, carrots, and celery. Cook for approximately 8 minutes, stirring occasionally, until the onions soften. Stir in the crushed garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir for about a minute. Add the tomato purée, followed by the red wine, pouring it in gradually while scraping the bottom of the casserole.
Let the wine simmer for 3–4 minutes before adding the stock, redcurrant jelly, bay leaves, thyme, and juniper berries.
Return the browned venison and its juices to the casserole. Season with black pepper and a little salt, then stir gently until everything is combined.
Step 3: Slow-Cook Until the Venison Is Tender
Bring the stew to a gentle simmer, cover the casserole with its lid, and transfer it to the preheated oven.
Cook for approximately 2½–3 hours, checking occasionally to make sure there is enough liquid. Add a little hot stock if the gravy starts becoming too thick.
About 30 minutes before the stew finishes cooking, add the mushrooms and stir them into the gravy. Return the casserole to the oven until the mushrooms are cooked and the venison is soft enough to break apart with a fork.
Remove the bay leaves and thyme stalks. If the gravy is too thin, simmer the stew uncovered on the hob for another 5–10 minutes.
I prefer leaving the finished stew to rest for 10 minutes before serving. It gives the gravy a chance to settle, and the meat stays hot inside the casserole.
What to Serve With Delia Smith Venison Stew
Venison stew has a rich flavour, so it goes particularly well with simple side dishes that absorb the gravy.
Mashed Potatoes: Creamy mashed potatoes are probably the best accompaniment. Use plenty of butter and a little warm milk for a smooth texture.
Roasted Root Vegetables: Roasted parsnips, carrots, and swede bring a natural sweetness that goes nicely with venison.
Buttered Cabbage: Lightly cooked Savoy cabbage with butter and black pepper provides a fresh contrast to the rich meat.
Crusty Bread: Thick slices of bread are excellent for soaking up the remaining gravy.
Creamy Polenta: Soft polenta offers another good option, especially if you prefer something other than potatoes.
For a traditional British dinner, I would serve Delia Smith Venison Stew Recipe with buttery mashed potatoes and some lightly cooked green vegetables.
Delia Smith Venison Stew Nutrition Information
The following nutritional values are approximate estimates per serving, based on six portions without side dishes.
Nutrient | Approximate Amount |
|---|---|
Calories | 350 kcal |
Protein | 34g |
Carbohydrates | 15g |
Fat | 16g |
Saturated Fat | 4g |
Fibre | 3g |
Sodium | 650mg |
Venison provides protein, iron, zinc, and vitamin B12. Its fat content is generally lower than that of many common beef cuts, although the amount varies according to the cut used.
FAQs
What Is the Best Venison Cut for Stew?
Venison shoulder is one of the best choices because it becomes tender during slow cooking. Neck and suitable leg cuts also work well. Avoid using expensive venison loin, which is better suited to quick cooking.
How Long Does Venison Stew Take to Cook?
Venison stew usually takes between 2½ and 3 hours in a low oven. Some cuts may need longer. The meat is ready when a fork passes through easily without resistance.
Can I Make Venison Stew Without Red Wine?
Yes. Replace the red wine with the same amount of beef or game stock. Add a tablespoon of red wine vinegar to give the gravy a little acidity.
Why Is My Venison Stew Tough?
Venison can remain tough if it has not cooked long enough. Keep the casserole covered and continue cooking gently, checking every 20–30 minutes until the meat softens. Avoid boiling the stew rapidly.
Can I Prepare Venison Stew the Day Before?
Yes. Venison stew is a good dish to prepare ahead because the flavours become more developed overnight. Cool it promptly, refrigerate it within two hours, and keep it covered for up to three days. Reheat thoroughly before serving.
Can I Freeze Leftover Venison Stew?
Yes. Once cooled, transfer the stew into airtight freezer-safe containers and freeze for up to three months for the best quality. Defrost overnight in the refrigerator and reheat gently until piping hot throughout.