The Most Superb Venison Stew | The Hedgerow Kitchen

This is a truly superb Venison Stew Recipe that has been an absolute staple in my household ever since I started procuring my own venison. Whatsmore, it’s super simple to make, and uses ingredients that most of us will have as staples in our fridge during the colder months of the year!

If you prefer beef to venison you can absolutely substitute it out, but I believe some good quality (well sourced) diced/cubed venison is unbeatable in this recipe. If you aren’t lucky enough to have a ready supply of venison nearby, then most good supermarkets and butchers ‘should’ have access to it across late Autumn/Winter/early Spring (during season), but make sure you ask for UK Venison, and preferably locally shot!

Ingredients:

• 1.5 large carrots – peeled and roughly chopped
• 2 sticks of celery – roughly chopped
• 1 large red onion – roughly chopped
• 100g swede – roughly chopped (can be substituted for white potato if necessary)
• Good quality salted butter & olive oil for frying
• 2 garlic cloves – crushed
• 500g diced/cubed venison
• 4-5 tbsp plain flour
• 1.5 tbsp redcurrant jelly
• 450ml dry red wine (Rioja is fantastic in this dish)
• 500ml venison stock (can be substituted for beef stock)
• 3 thyme sprigs
• 2 bay leaves
• Salt & Pepper


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