Venison, Mustard, White Wine Stew

Lean, trim and very delicious when cooked for ages... venison is my new favourite thing. I know you're supposed to eat it rare and cooked super quickly on something smart and impressive looking, like a griddle - but slow cooked venison stew is great; and you don't have to do very much at all once everything's on the hob or the oven. Served with some mashed potato, this Venison Stew really is slow food heaven.


  • Venison
  • 2 or 3 Onions
  • 2 or 3 Carrots
  • Olive Oil
  • Dijon & English Mustard
  • Bay Leaf
  • White Wine
  • Vegetable Stock

Get your Venison diced into large chunks at the butcher

Chop the Onions and Carrot into very large chunks too (I use a lot more veg proportionately than meat as is leaner, healthier and not least cheaper)

Heat up a casserole pan or heavy based saucepan with a little oil and fry the Onion and Carrots until they are starting to brown (you want a bit of colour here)

After 10 or 15 mins, remove the veg and set aside on a plate – now turn the heat up a little and brown the Venison

When brown and starting to colour nicely – throw (not literally) the Onions and Carrots back in with a small tablespoon of flour (stirring) – and then add a large glass of White Wine, a couple of large teaspoons of Dijon and the same of English Mustard, the bay leaf and some Salt & Pepper

Wait until the Wine has cooked away (5 or so mins?), then cover the stew with Veg Stock – put a lid on it – and cook on a very very low heat for 2 or 3 hours – or until the meat is very very soft, and almost falling apart. [You could also cook this for similar amount of time at 150˚c in the oven]

You should stir the stew periodically – just so it doesn’t stick to the bottom.  Also you can add more liquid if it looks like it needs it – the end result should be suitably ‘stew’ like in consistency!

Perfect with steamed veg and mashed potato

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