{"id":3923,"date":"2026-04-20T12:12:29","date_gmt":"2026-04-20T12:12:29","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=3923"},"modified":"2026-04-20T12:12:29","modified_gmt":"2026-04-20T12:12:29","slug":"venison-stew","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/04\/20\/venison-stew\/","title":{"rendered":"Venison Stew"},"content":{"rendered":"

Venison Stew<\/h3>\n

Serves:<\/strong> 6
\nPrep Time:<\/strong> 20 minutes
\nCook Time:<\/strong> 2\u20132.5 hours<\/p>\n

\u00a0Ingredients<\/h3>\n
    \n
  • 2 pounds venison, cut into 1\u00bd-inch cubes<\/li>\n
  • 3 tablespoons olive oil or butter<\/li>\n
  • 1 large onion, chopped<\/li>\n
  • 3 cloves garlic, minced<\/li>\n
  • 3 carrots, sliced<\/li>\n
  • 2 celery stalks, chopped<\/li>\n
  • 3 medium potatoes, peeled and cubed<\/li>\n
  • 2 tablespoons tomato paste<\/li>\n
  • 4 cups beef broth (or venison stock if available)<\/li>\n
  • 1 cup red wine (optional, but adds depth)<\/li>\n
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)<\/li>\n
  • 1 teaspoon rosemary<\/li>\n
  • 2 bay leaves<\/li>\n
  • Salt and black pepper, to taste<\/li>\n
  • 1 tablespoon flour (optional, for thickening)<\/li>\n
  • Fresh parsley, chopped (for garnish)<\/li>\n<\/ul>\n

    \u00a0Instructions<\/h3>\n
      \n
    1. Brown the meat<\/strong>
      \nHeat 2 tablespoons of olive oil or butter in a large pot over medium-high heat. Add the venison cubes in batches and brown them on all sides. Remove and set aside.<\/li>\n
    2. Saut\u00e9 vegetables<\/strong>
      \nIn the same pot, add the remaining oil. Cook the onion for about 3\u20134 minutes until softened. Add garlic, carrots, and celery, and cook for another 5 minutes.<\/li>\n
    3. Add tomato paste<\/strong>
      \nStir in the tomato paste and cook for 1\u20132 minutes to deepen the flavor.<\/li>\n
    4. Deglaze the pot<\/strong>
      \nPour in the red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2\u20133 minutes.<\/li>\n
    5. Build the stew<\/strong>
      \nReturn the venison to the pot. Add the broth, potatoes, thyme, rosemary, bay leaves, salt, and pepper.<\/li>\n
    6. Simmer<\/strong>
      \nBring to a boil, then reduce heat to low. Cover and let it simmer gently for 2 to 2\u00bd hours, until the venison is tender.<\/li>\n
    7. Thicken (optional)<\/strong>
      \nIf you want a thicker stew, mix 1 tablespoon flour with a little water, then stir it into the stew. Simmer for another 10 minutes.<\/li>\n
    8. Finish and serve<\/strong>
      \nRemove bay leaves, taste and adjust seasoning. Garnish with fresh parsley and serve hot.<\/li>\n<\/ol>\n

      \u00a0Tips<\/h3>\n
        \n
      • Venison is lean, so don\u2019t rush cooking\u2014slow simmering makes it tender.<\/li>\n
      • You can add mushrooms or peas for extra flavor and texture.<\/li>\n
      • Serve with crusty bread to soak up the rich sauce.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        Venison Stew Serves: 6 Prep Time: 20 minutes Cook Time: 2\u20132.5 hours \u00a0Ingredients 2 pounds venison, cut into 1\u00bd-inch cubes…<\/p>\n","protected":false},"author":2,"featured_media":3924,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/3923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=3923"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/3923\/revisions"}],"predecessor-version":[{"id":3925,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/3923\/revisions\/3925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/3924"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=3923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=3923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=3923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}