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Jamie Oliver Venison Stew

Jamie Oliver Venison Stew
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Jamie Oliver Venison Stew is a slow-cooked recipe featuring venison chunks simmered with vegetables, herbs, stock, and sometimes wine until tender. It’s a robust, earthy stew that highlights venison’s natural richness while balancing it with aromatic vegetables.

Ingredients

Scale

    • 800g venison shoulder or stewing chunks

    • 2 tbsp olive oil

    • 2 onions, chopped

    • 3 carrots, sliced

    • 2 celery sticks, chopped

    • 3 garlic cloves, minced

    • 2 tbsp flour (optional for thickening)

    • 2 cups beef or game stock

    • 1 tbsp tomato paste

    • 2 bay leaves

    • 1 tsp dried thyme or rosemary

    • Salt and black pepper

    • Fresh parsley, to serve

Instructions

Step 1: Brown the Venison for Maximum Flavour

Heat oil in a heavy pot and brown the venison chunks on all sides. This step builds a rich base and adds a deeper flavour to the stew. Remove the meat and set it aside.

Step 2: Cook the Vegetables Until Softened

In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until they soften and pick up the browned bits from the pan. Add garlic and cook for another minute.

Step 3: Add Flour and Tomato Paste

Sprinkle in the flour and stir to coat the vegetables. Add the tomato paste and cook briefly—this thickens the stew and deepens the flavour.

Step 4: Deglaze and Add Liquid

Let it reduce slightly. Add the stock, herbs, bay leaves, salt, and pepper.

Step 5: Return the Venison and Simmer Slowly

Place the browned venison back into the pot. Cover and simmer on low heat for 1½–2 hours until the meat becomes tender. Stir occasionally and adjust seasoning if needed.

Step 6: Finish and Serve

Remove bay leaves, taste, and adjust seasoning. Serve hot with mashed potatoes, polenta, crusty bread, or buttered rice. Garnish with fresh parsley.

Find it online: https://jamieolivereats.uk/venison-stew/