A Hearty Game Meat Variation

Description: A rich, comforting Irish stew made with tender venison, carrots, parsnips, potatoes, and herbs simmered in a deep broth. A traditional game-inspired dish perfect for cold evenings.

Preparation Time: 20 minutes
Cooking Time: 2 hours
Serving Size: Serves 4–6

Ingredients

• 800g–1kg diced venison shoulder
• 2 tbsp flour (for dredging)
• 2 tbsp butter or oil
• 2 onions, chopped
• 3 carrots, chunked
• 2 parsnips, chunked
• 2–3 potatoes, diced
• 2 celery sticks, sliced
• 3 garlic cloves, crushed
• 1 tbsp tomato paste
• 500ml beef or game stock
• 250ml red wine or stout
• 2 bay leaves
• 1 tsp thyme
• Salt & pepper

Instructions

Step 1 – Brown the Venison

Dredge venison in flour. Brown in butter/oil until well coloured. Remove and set aside.

Step 2 – Cook the Vegetables

Sauté onions, carrots, parsnips, celery, and garlic for 5–7 minutes.

Step 3 – Build the Base

Stir in tomato paste, then pour in wine or stout. Simmer 2 minutes.

Step 4 – Add Meat and Stock

Return venison to pot. Add stock, potatoes, bay leaves, thyme, salt, and pepper.

Step 5 – Slow Cook

Cover and simmer 1.5–2 hours until the venison is tender.

Step 6 – Serve

Season to taste. Serve with mashed potatoes or crusty bread.

Tips

• Venison shoulder or haunch works best for slow cooking.
• For a thicker stew, mash a few potatoes into the broth.
• Redcurrant jelly adds richness and sweetness.